I’m a bit late in responding with my recipe, but we have been on our hols. Now back to normal, a grey January day enlivened by cricket commentary from Cape Town on the radio.
This recipe serves 6, so you may need to adjust the quantities. We’ve had it a couple of times and it’s very tasty.
45g dried porcini mushrooms
70g sliced pancetta
25g unsalted butter
1tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
500g risotto rice
150ml red wine
1 1/2 litres hot chicken or vegetable stock
Bunch of flat-leaf parsley, chopped
60g Parmigiano Reggiano, grated.
Pour 300ml boiling water over the mushrooms and leave to soak for 20 minutes. Strain, reserving the liquid. Roughly chop the mushrooms and the pancetta, reserving 4 slices.
In a large pan, melt the butter with the oil, then stir in the onion, garlic and chopped pancetta and cook for 3-4 minutes until the pancetta is golden. Add the mushrooms and cook for 2-3 minutes, then add the rice and cook for 2 minutes, stirring.
Pour in the wine and cook until the liquid is absorbed, then stir in the mushroom liquid and cook until this has been absorbed. Season with black pepper. Add the hot stock, 125ml at a time, stirring constantly, until most of the liquid has been absorbed. Cook until the rice is tender but firm to the bite.
Preheat the grill to high. Grill the remaining pancetta slices for 4 minutes until crispy, then break into large pieces. Stir the Parmigiano Reggiano and parsley into the risotto.
Serve topped with the grilled pancetta and a few rocket leaves.
Image found here