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Mushroom & Pancetta Risotto


The perfect dish for the whole family, packed with great flavours and tastes.

Ingredients                                                        Standard                                Grand
Pancetta, diced                                                     200g                                     300g
Onion, chopped                                                       1                                            1*
Garlic, clove, crushed                                             1                                            2
Mushrooms, chopped                                            4                                        6 – 7
Rice, Arborio                                                         200g                                    300g
Stock, chicken or vegetable                              400ml                                 550ml
Wine, white                                                          100ml                                  200ml
Salt and pepper
Cheese, Parmesan, grated

Cook the pancetta in the Remoska until the fat starts to run. Add the onion, garlic and mushrooms and cook for approximately 7 – 8 minutes until softened and the pancetta is browned. Stir in the rice, until coated in fat and cook for 2 minutes. Pour in the stock and leave to cook for approximately 30 minutes, stirring once or twice until the rice is tender and all the stock is absorbed. Season to taste with salt and pepper and serve topped with grated Parmesan cheese.

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