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Ingredients

2 tablespoons olive oil
100g Primo Gourmet Selection Pancetta, roughly chopped
1 leek, sliced
2 cloves garlic, chopped
200g Swiss Brown mushrooms, quartered
240g (1 cup) Arborio rice
160ml (2/3 cup) white wine
1 litre (4 cups) hot chicken stock
Grated parmesan, to serve

Method

Step 1 Heat half the oil in a large, heavy-based pan over medium heat. Add pancetta and cook, stirring often for 3-4 minutes or until crisp. Remove with a slotted spoon to a plate and set aside.
Step 2 Add remaining oil and leek to the pan and cook, stirring for 3-4 minutes until softened. Add garlic and mushrooms, and cook stirring for 4-5 minutes or until lightly golden. Stir through the rice and cook for 2 minutes coating the grains.
Step 3 Add wine and simmer until the liquid is absorbed. Slowly add hot stock (about 80ml (1/3 cup) at a time). Stir continuously until the liquid absorbs. Continue adding stock until the rice is creamy but still has a slight bite. Stir through half the pancetta and season with pepper.
Step 4 Spoon risotto into serving plates. Scatter with remaining crispy pancetta and grated parmesan to serve.

Mushroom risotto with crispy pancetta

How to make Mushroom risotto with crispy pancetta

Ingredients

Method