7 cups chicken broth
1/4 ounce dried porcini mushrooms, processed to a powder (about
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
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)
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
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.