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Wild Mushroom, Pancetta & Truffle Risotto
200 g arborio rice (or other short grained, high starch rice)
850 mL ham stock (or chicken/vegetable stock)
150 mL white wine
250 g mixed mushrooms (such as button mushrooms, oyster mushrooms, porcini, etc)
50 g chopped pancetta (or unsmoked streaky bacon)
1 small onion, finely chopped
2 cloves garlic
2 tbsp Parmigiano-Reggiano cheese
50 g butter
2 tbsp white truffle oil (that is, olive oil that has had white truffles soaked in it — not oil extracted from white truffles)
Parsley, chopped finely
Heat half the oil, half the butter, and the garlic, crushed, in a frying pan. Once sizzling, add the onion and rice, and fry gently until the rice has started to become transparent. Add half the wine and a ladle full of stock to the rice. Stir the liquid into the rice and allow it to be absorbed. Continue adding the stock and allowing it to be absorbed, one ladle at a time.
Meanwhile, in another pan, heat the remaining truffle oil and butter. Fry the pancetta and mushrooms and until the pancetta is cooked and mushrooms are browned.
Once all the stock supply has been exhausted, add the cheese and remaining wine to the risotto. The rice should now be fully cooked, and the risotto should have a creamy, slightly sticky texture.
Spoon the risotto onto two plates, and top it with the mushroom and bacon mixture. Sprinkle with chopped parsley.