Wild Mushroom risotto with Truffle Oil, Crispy Pancetta, and rocket salad
This is rich appetizer so I would recommend serving this with a light meal; this recipe can also be used for a side dish to serve with grilled meats or steak. I love the combination of earthy mushrooms with creamy parmesan and intense truffle oil flavor
Yield (serves): 4
Prep time: 20 minutes
Cooking time: 20 – 25 minutes
2 tablespoons olive oil
½ onion, chopped
2 garlic cloves (chopped)
1 cup (175 g) Arborio Risotto rice
4 ½ cups (1 liter) chicken or vegetable stock
2 ½ cups (200 g) mixed mushrooms
½ cup (50 g) Grated parmesan cheese
1 teaspoon chopped chervil
1 teaspoon chopped fresh chives
salt and freshly ground black pepper to taste
Truffle infused oil for drizzling
2 cups (100 g) Fresh rocket/ arugula
¼ cup (25 g) parmesan shavings
8 slices Pancetta or smoked bacon
1. For the risotto, heat the olive oil in a pan. Place the onions, garlic and a pinch of salt into the pan and cook until the onions are soft and transparent.
2. When the onions are cooked, add the rice and stir until the rice is very hot and the grains are starting to turn translucent. Begin to add the water little by little, stirring continuously. Cook for 18-20 minutes then remove the pan from the heat and leave to stand.
3. Grill/broil or pan fry the pancetta slices until very crispy and keep warm
4. To complete the risotto, heat a little olive oil in a frying pan. Add the mushrooms to the pan and fry for a few minutes.
5. When the mushrooms have softened, mix them through the risotto base and cook the rice for a further few minutes. Once the rice is soft, stir in the parmesan, chervil and chives. Season with salt and freshly ground black pepper.
6. To serve, place the risotto into the middle of four serving dishes and drizzle over the truffle oil, then place a small handful of rocket/arugula onto each risotto then place 2 slices of pancetta and some Parmesan shavings onto each dish and serve immediately.
For a vegetarian alternative to this dish simply leave out the pancetta
Instead of using mushrooms peel and dice one butternut squash into small cubes and roast until golden brown and add to the risotto at stage 5
Old World: Tempranillo Joven (young wine)
New World: Pinot Noir Oregon, Light Zinfandel, Merlot no oaky fruity reds wines.