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    Great rice and risotto recipes at Recipes.it

     

      RECIPE TITLE "Risotto with Peas, Pancetta and Mushrooms (Risotto Con Piselli, Pancetta E Funghi)"
    recipe by chef Nick Stellino, courtesy of HSN

    yields Serves: 6time--- difficultyeasy

      RECIPE INGREDIENTS

    7 cups chicken broth
    1/4 ounce dried porcini mushrooms, processed to a powder (about 2 tablespoons)
    1/2 pound white button mushrooms, quartered
    1/2 pound cremini mushrooms, quartered
    3 tablespoons chopped fresh Italian parsley
    1-tablespoon olive oil
    1-pound pancetta, cut into 1/4-inch dice, or bacon, cut into small pieces
    6 cloves garlic, thickly sliced
    1 cup finely chopped onion
    2 cups Arborio rice
    1 cup white wine
    1 cup frozen peas
    1/2 cup freshly grated Parmesan cheese
    1/4-cup heavy cream
    Pinch of red pepper flakes (optional)
    Pinch of pepper (optional)

      RECIPE METHOD

    1. Bring the chicken broth to a simmer. Combine the mushrooms and parsley in a bowl.

    2. In a large, deep sauté pan heat the oil over medium-high heat. Add the pancetta, or bacon, and sauté until most of the fat is rendered and the pancetta, or bacon, is browned and well cooked, about 10 to 15 minutes. Remove with a slotted spoon and set aside.

    3. In the same pan, over medium heat, sauté the garlic and onion until softened, about 5 to 7 minutes. Add the mushroom mixture, stir to combine, and cook for 2 to 3 minutes. Add the rice and pancetta or bacon. Stir to coat the rice and combine the ingredients well, about 1 minute. Add the wine, scraping up any browned bits from the bottom of the pan. Stir and cook until most of the liquid is absorbed, about 2 to 3 minutes. Add the peas and stir to mix.

    4. Add the simmering broth, 1 cup at a time, stirring frequently to keep the rice from sticking or burning and allowing it to absorb the stock before adding more, about 2 to 3 minutes. Continue to add broth, 1 cup at a time, until you have added 4 cups. Then add the liquid in smaller amounts, about 1/2 cup at a time, until the rice has finished cooking, about 30 minutes in all. (You may not use all the broth.) The risotto should now be creamy; it will "tighten" when served, so creamy is important.

    5. Add 1/4 cup of the Parmesan, about 1/4 cup broth, and the cream. Stir to combine. Turn off the heat and cover the pot. Let the risotto rest for 2 minutes, then stir well to combine the ingredients, and serve with remaining Parmesan sprinkled on top.


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