Italian Rice Recipes - Bacon Risotto (Risotto con Pancetta) Recipe

Ingredients

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 30 ml/2 tbsp olive oil

• 2 small red onions, finely chopped

• 1 garlic clove, crushed

• 6 bacon rashers (slices), rinded and chopped

• 225 g/8 oz mushrooms, finely sliced

• 350 g/12 oz/1 1/2 cups risotto rice

• 900 ml/3 3/4 cups chicken stock

• Salt and freshly ground black pepper

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Method:

1. Heat the butter and oil in a large saucepan and try (sauté) the onions and garlic for 2 minutes.

2. Add the chopped bacon and fry for 4-5 minutes until the bacon is cooked.

3. Add the mushrooms and cook for 4 minutes. Stir in the rice and cook until well coated in oil and butter.

4. Pour in half the chicken stock and cook for approximately 10 minutes.

5. Stir in the remaining stock and cook for 10 more minutes until the rice is tender. Season with the salt and pepper and serve.