Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, risotto with pancetta and chanterelles. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Risotto with pancetta and chanterelles is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Risotto with pancetta and chanterelles is something that I have loved my entire life.

I had never prepared chanterelles before but they were in my organic delivery box so I looked for recipes. I only made half the amount stated because there are only two of us and because my chanterelles were. Stir over a gentle flame until each ladle of the liquid is absorbed. In a saucepan, bring the broth and dried mushrooms to a boil.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook risotto with pancetta and chanterelles using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Risotto with pancetta and chanterelles:

1. Get Olive oil
2. Make ready 1-2 onions
3. Take 1-2 dried chilli peppers
4. Take 320 gr rice
5. Make ready 250 gr chanterelles
6. Make ready 200 gr pancetta
7. Prepare 1 glass white wine
8. Take Parmesan or Grana Padano as much as you like
9. Make ready Butter
10. Prepare Parsley
11. Take Salt pepper
12. Take 1 lt broth

Add three-quarters of the fried chanterelles and asparagus and fold into the risotto carefully. Place the remaining chanterelle and asparagus pieces on top of the risotto to serve. Chanterelle risotto is the perfect fall weather comfort food. The richness of a simple risotto is brightened by the fruity flavors of chanterelles Chanterelles are usually a summertime treat, where the delicate and fruity flavors combine well with sweet corn, apricots and other warm-weather fare.

Instructions to make Risotto with pancetta and chanterelles:

1. Make a soffritto with the onions and the chilli peppers.
2. When done, add pancetta and cook if for few minutes.
3. As soon as the pancetta starts to change color, add chanterelles.
4. When the mushrooms lost all their liquid add the rice and keep cooking it on high hear until it becomes transparent.
5. Add wine and wait until it evaporates.
6. Add broth and keep cooking at low heat until rice is cooked. Meanwhile add salt and pepper.
7. Add butter and parmesan. Cover it and wait few minutes before serving with fresh parsley.
8. ADVICES AND NOTES: Any kind of mushroom are good with this recipe. You can ignore parsley and chilli peppers. As always, for risotto you need a rice rich in starch.

Chanterelle risotto is the perfect fall weather comfort food. The richness of a simple risotto is brightened by the fruity flavors of chanterelles Chanterelles are usually a summertime treat, where the delicate and fruity flavors combine well with sweet corn, apricots and other warm-weather fare. Stir the rice with mushrooms and risotto is ready. I had just finished another batch of homemade pancetta and was looking for a recipe to use it with. In one of Biba Caggiano's books I found a recipe for risotto with radicchio and pancetta.

So that is going to wrap it up with this special food risotto with pancetta and chanterelles recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!