Pancetta and Oyster Mushroom Risotto

This creamy risotto beautifully combines the earthy flavors of oyster mushrooms with the savory, salty notes of pancetta. The dish offers a perfect balance of tradition and creativity, making it a comforting yet sophisticated choice for any meal. It’s gluten-free and can be made dairy-free by substituting the cheese.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable stock
• 1 cup oyster mushrooms, cleaned and sliced
• 4 oz pancetta, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a saucepan, heat the stock and keep it warm over low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until it is crispy. Remove and set aside, leaving the fat in the skillet.
3. In the same skillet, add the chopped onion and garlic, cooking until the onion is translucent.
4. Add the sliced oyster mushrooms to the skillet, cooking until they are tender, about 5 minutes.
5. Stir in the Arborio rice, allowing it to toast for a minute before adding the white wine. Cook until the wine has mostly evaporated.
6. Begin adding the warm stock one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
7. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
8. Stir in the cooked pancetta and grated Parmesan cheese (if using). Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.