This is the perfect risotto for any day of the week.
Cooking Time (Includes Preparation Time): 40 Minutes
If you run out of stock, just add some water to stop the risotto from sticking.
Feeds: 4 People
100g of Dried Porcini Mushrooms
200g of Pancetta
1 Brown Onion
2 Garlic Cloves
400g of Risotto Rice
200g of Parmesan
Handful of Parsley
Place your porcini mushrooms in a jug along with 400ml of hot water.
Chop up your pancetta and add it to a frying pan. Cook on a low heat to let the fat render out. Chop up your onion. Once the pancetta is crispy, add the onion. Chop up your garlic and add to the pan with a big knob of Bertolli.
Risotto time. Add the risotto rice, pouring the stock in, bit by bit, beating the rice as you go for added creaminess.
Once the rice is cooked through, add the porcini mushrooms, Parmesan and a knob of Bertolli and give it a good stir. Chop up your parsley and add to the pan followed by salt and pepper. Fold everything together and tuck in.