Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, risotto with pancetta and chanterelles. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Risotto with pancetta and chanterelles is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Risotto with pancetta and chanterelles is something that I’ve loved my whole life.

A very tasty risotto which can be used as first course or single dish. Risotto with pancetta and chanterelles A very tasty risotto which can be used as first course or single dish. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little.

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

The ingredients needed to make Risotto with pancetta and chanterelles:

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

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, risotto with pancetta and chanterelles. For mine, I am going to make it a bit unique. The risotto by Frédéric Anton has the Joël Robuchon trademarks, full flavors and complexity.

Steps 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.

For mine, I am going to make it a bit unique. The risotto by Frédéric Anton has the Joël Robuchon trademarks, full flavors and complexity. For Winter Risotto with Chanterelles and Pancetta, I sautéed those golden, trumpet-shaped fungi along with brown mushrooms and shallots, then seasoned the mix with fresh rosemary. When done, the sautéed mushrooms were stirred into it along with some Parmigiano. Drain on paper towels, then crumble.

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