CLASSIC ONLY Mushroom Risotto
with Pancetta and Mangetout
- Milk
- Egg
When we cooked this recipe up in the kitchen, it was gobbled up within seconds. When people asked what was in it, they couldn't believe it was made with such simple ingredients. Sometimes simple is best!
Ingredients
175 grams
Arborio Rice
1 unit(s)
Leek
60 grams
British Smoked Bacon Lardons
150 grams
Chestnut Mushrooms
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
30 grams
Unsalted Butter
12 milliliter(s)
White Wine Vinegar
1 sachet(s)
Vegetable Stock Powder
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
150 grams
Mangetout
Not included in your delivery
750 milliliter(s)
Water for the Stock
Instructions
Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).
Pour the water (see ingredients for amount) into a saucepan. Add the vegetable stock powder, then bring to the boil and stir to dissolve the stock. Lower the heat. Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. Once hot add the pancetta and cook until golden, 3-4 mins. Add the mushrooms and leek to the pancetta and stir fry until softened, another 5 mins. Add the garlic and cook for 1 minute more.
Add the arborio rice to the pan and cook over medium-low heat for 3 mins, stirring occasionally. Add the white wine vinegar, stir together and allow it to evaporate. Bring another saucepan of water to the boil (for the mangeout).
Stir a ladle of hot stock into the rice. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
5 mins before the risotto is cooked, add the mangetout to the to the pan of boiling water. Cook for 3-4 mins, until just tender, then drain in a colander.
Stir the butter, half the parsley and three quarters of the hard Italian cheese into the risotto along with the mangetout. Serve your risotto with the rest of the hard Italian cheese and parsley scattered on top. Enjoy!
