Thursday, April 29, 2010

Pancetta, Crimini and Goat Cheese Risotto

Risotto is one of my favorite dishes, there are so many ways to make it but this I think is my favorite (today anyway) This dish is salty, creamy, buttery... what more could you want out of a rice dish??

To make this risotto we use Arborio rice, you can find it most places these days.

Also we use some pancetta, crimini mushrooms, goat cheese and in my opinion risotto isn't risotto unless it is topped with parm. You will also need about 6 cups of stock, whatever you have on hand, tonight I used the beef stock I made last week but anything will work.

Drizzle the pan with a little olive oil and brown up the pancetta, then add a little butter (real butter please) and the sliced mushrooms... mmmm don't these look yummy?!? Let these cook down then remove from pan but leave the oil...

Add the dry rice into the oil and let cook for about 10 min or so, while this is cooking start heating your stock you will want it simmering...

Add a ladle of the stock, stir and cook until the liquid is gone and then add another ladle... repeat until rice is soft... Risotto is easy but it does take about 30-40 min of your attention you want to add your stock slowly so your risotto will be creamy and you should be stirring almost constantly. When your rice is soft and creamy stir in a blob of goat cheese

and then... top with parm. We use a veggie peeler to sliver it, we like big ol chunks in ours. It is so yummy, the creamy rice with the texture of the mushrooms and the almost chewy pancetta... oh it is so good!

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