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 stop the risotto from sticking.
Feeds: 4 People
100g Dried Porcini Mushrooms
200g of Pancetta
1 Brown Onion
2 Cloves of Garlic
400g of Risotto Rice
200g of Parmesan
Handful of Parsley
Start by placing your porcini mushrooms into a jug and pour 400ml of hot water into the jug. Next, 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, take a big knob of Bertolli and add to the pan.
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.