Risotto is a fairly new dish for me. I don't know why I hadn't tried to make it before. I think I've had it in a restaurant a few times but must not have been to impressed. My girlfriend and I went to another couples house for dinner a while back and we had risotto (thanks Brooke) which was quite tasty. Now, being that cooking is an enjoyable hobby of mine, this gave me something new to try and make. There are lots of different ingredients you can add to risotto so I wanted to put my spin on it.
This is an easy dish to make so give it a go and be creative with yours.
Serves 3-4 (depending if you go for seconds or want leftovers)
Risotto ai Funghi e Pancetta
250 grams of arborio rice (about 1 1/4 cups)
2 tbsp of extra virgin olive oil
1 cup of pancetta diced
1 medium onion diced
3-4 garlic cloves finely chopped
8 button mushrooms quartered (Another option would be dried porcini mushrooms)
1/2 cup dry white wine
2 tbsp of butter
3/4 cup of Parmesan cheese
1 liter of hot chicken or vegetable stock
In a large pot or sauce pan, heat the oil and add the garlic and onions. Cook until soft, about 1 minute. Add the pancetta and cook for another minute. Then add the rice and stir for 1 minute making sure the rice gets a good coating. Add wine and stir until most of the liquid is absorbed.
Add the mushrooms and season with salt and pepper. Start adding a ladle of stock and continue to stir.
Once most of the liquid is absorbed add another ladle of stock. Continue adding stock and stirring until the rice is al dente or has a slight crunch with a creamy consistency. Taste and add salt and pepper as needed. Remove pot from heat and add 2 tbsp of butter and the Parmesan cheese, stir to combine, cover and let sit for 5 minutes to thicken a bit and let the flavors come together Then the best part...enjoy your food!
Here is different version I came up with - Shrimp and zucchini - simple yet delicious. Prepared the same except add the shrimp and zucchini about a half of the way through cooking the rice.