Porcini and Smoky Pancetta Risotto
A delicious risotto that is packed full of flavour from the earthy porcini mushrooms and smoky bacon. Finish with a glug of truffle oil for extra indulgence.
This recipe is prepared with:
Ingredients
1 Tbsp olive oil
70 g pancetta, cubed 1 cm
150 g onions, finely chopped
4 garlic cloves, crushed
200 g Arborio rice
40 g white wine
500 g chicken stock, hot
10 g dried porcini mushrooms, soaked, drained
160 g mixed mushrooms, sliced
1 Tbsp fresh thyme, leaves only
50 g Parmesan, finely grated
salt, as needed
pepper, as needed
Instructions
STEP 1/3
Fit the Stir Tool and Stir Assist Clip.
Add oil into the appliance bowl, fit the splashguard.
Heat for 1 minute at 120ºC, on speed Stir 1, until hot.
Add pancetta.
Cook for 3 minutes at 140ºC, on speed Stir 1, until starting to colour.
STEP 2/3
Add onion and garlic.
Cook for 4 minutes at 120ºC, on speed Stir 1, until softened.
Add rice.
Cook for 5 minutes at 110ºC, on speed Stir 1, until toasted.
STEP 3/3
Add wine.
Cook for 1 minute at 104ºC, on speed Stir 1, until well combined.
Add stock, mushrooms and thyme.
Cook for 18 minutes at 100ºC, on speed Stir 1, until absorbed.
Add Parmesan, salt and pepper.
Cook for 1 minute at 90ºC, on speed Stir 1, until well combined.
To serve
Garnish with truffle oil if desired.
Substitutions: Chicken stock can be replaced with vegetable stock. Onion can be replaced with shallots. Pancetta can be replaced with bacon or smoked lardons.
Porcini and Smoky Pancetta Risotto
A delicious risotto that is packed full of flavour from the earthy porcini mushrooms and smoky bacon. Finish with a glug of truffle oil for extra indulgence.
Ingredients
1 Tbsp olive oil
70 g pancetta, cubed 1 cm
150 g onions, finely chopped
4 garlic cloves, crushed
200 g Arborio rice
40 g white wine
500 g chicken stock, hot
10 g dried porcini mushrooms, soaked, drained
160 g mixed mushrooms, sliced
1 Tbsp fresh thyme, leaves only
50 g Parmesan, finely grated
salt, as needed
pepper, as needed
KCL96
Instructions
STEP 1/3
Fit the Stir Tool and Stir Assist Clip.
Add oil into the appliance bowl, fit the splashguard.
Heat for 1 minute at 120ºC, on speed Stir 1, until hot.
Add pancetta.
Cook for 3 minutes at 140ºC, on speed Stir 1, until starting to colour.
STEP 2/3
Add onion and garlic.
Cook for 4 minutes at 120ºC, on speed Stir 1, until softened.
Add rice.
Cook for 5 minutes at 110ºC, on speed Stir 1, until toasted.
STEP 3/3
Add wine.
Cook for 1 minute at 104ºC, on speed Stir 1, until well combined.
Add stock, mushrooms and thyme.
Cook for 18 minutes at 100ºC, on speed Stir 1, until absorbed.
Add Parmesan, salt and pepper.
Cook for 1 minute at 90ºC, on speed Stir 1, until well combined.
To serve
Garnish with truffle oil if desired.