Good Afternoon Foodies! I hope you all had a fantastic Easter Weekend with your friends and family. We had a quiet but wonderful first Easter with our brand new little one. Since Jon has been home on paternity leave he has been doing some experimenting in the kitchen. One thing he has never attempted before is a risotto recipe. This past week he decided to take on that challenge and since we love pancetta so much he added it into the mix along with some yummy mushrooms. I am very pleased to say it turned out amazing and is something that we will be making again and again. Give it a try, let us know what you think:

Mushroom and Pancetta Risotto


  • 3/4 dried porcini mushrooms
  • 3 tbsp extra virgin olive oil, plus 2 tbsp extra for mushrooms
  • 1 onion, chopped
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 6 cups chicken stock, simmering
  • 2-4 large cloves garlic, finely chopped
  • 2 pounds mixed mushrooms or field mushrooms
  • 2/3 cup of parmesan cheese
  • handful flat leaf parsley, chopped
  • 1/4 pound of pancetta, diced


  1. Add the pancetta to a small pan and cook on medium low for 10 minutes until brown. Put pancetta aside for later.
  2. Place the dried porcini mushrooms in a small bowl and cover with boiling water. Let stand for 20 minutes or until they are ready to use. Drain the porcini in a sieve lined with damp paper towel, set over a bowl to catch the liquid. Check the porcini for grit and then chop roughly. Set aside porcini and the liquid separately.
  3. Combine 2 tbsp oil and onions in a round-bottomed pan and cook over medium heat until the onion is soft, about 5 minutes, stirring frequently. Add the rice and stir 2 minutes to coat. Add the wine and stir until it has been absorbed. Start adding the simmering chicken stock, one ladle at a time, and stir  until it has been absorbed. Continue to add stock until the rice is al dente, which should take 20 minutes. Add the reserved porcini liquid and season with salt and pepper halfway through the cooking time. If the stock runs out before the rice is cooked, continue to add simmering water. Reserve some stock to stir in last.
  4. Meanwhile, cook the fresh mushrooms. Combine 3 tbsp of oil and the garlic in a frying pan and cook over the low heat until the garlic turns fragrant, about 3 minutes, stir frequently. Add the mushrooms and turn up the heat. Cook 3-5 minutes, tossing constantly. Stir in the reserved dried porcini and season with salt and pepper.
  5. When the rice is al dente, stir in the mushrooms, parmesan and parsley, and then the reserved stock. Stir vigorously, cover the pan and let it stand for 3 minutes before serving.While letting the risotto stand heat up the pancetta and sprinkle on top as a garnish when you are ready to serve.  Enjoy!

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