Risotto With Chianti and Mushrooms
1/4 cup olive oil
3 oz pancetta or other smoke cured bacon, finely chopped (I used regular bacon)
1 red onion, finely chopped
7 oz cremini or porcini mushrooms, finely chopped (I used white mushrooms because I just bought a pound)
1 oz dried mushrooms, (I added this to make up for the flavor I lost by using the white mushrooms) let them soak in the chicken broth
2 1/2 cups risotto rice (I used arborio)
1 cup Chianti
6 cups hot chicken stock
1 cup freshly grated Parmesan
Sea Salt and Pepper to taste
A couple of large mushrooms sliced
2 tbs parsley, finely chopped
Heat the chicken broth and add the dried mushrooms if using.
Heat 1/2 the olive oil in a pan over medium heat. Add the bacon, when it starts to crisp add the onion and mushrooms. Cook until soft and translucent.
Add the rice and cook until it smells toasty, it will start becoming opaque. Add the wine and cook until it disappears.
Add 1 cup of the stock and cook until absorbed. Add another cup and cook until it is absorbed. Continue the process for about 20 minutes until you are down to 1 cup of broth, only cut back and add only 1/2 cup of broth at a time. When you are down to 1/2 cup of broth and the rice is getting tender, but has a little bit of bite to it. Add the remaining olive oil and Parmesan. Salt and Pepper to taste.
Add the remaining broth and cover pot with lid. Let it stand for 5 minutes. Put into bowls and garnish with mushroom slices and parsley.