Risotto with Mushrooms & Pancetta
4 tbsp. butter
1 yellow onion –diced
2 qt. beef or chicken stock –hot
1 c red wine
4 slices pancetta -diced
1 lb. brown mushrooms –sliced
1/3 c Parmigiano reggiano –grated + more to taste
1 1/3 c. risotto rice like Arborio or Carnaroli
Sea salt and freshly cracked black pepper to taste
1) Heat up 3 tbsps. Of the butter in a large heavy bottom sauté pan. Add the pancetta and cook until golden brown then add onions and mushrooms with a pinch of salt and sauté until they soften about 10 minutes. Add the rice and allow to toast with the rest of the ingredients for a few minutes. Pour in the red wine and simmer until absorbed almost completely.
2) Start adding the stock a ladle at the time, just enough to cover the rice. When almost all of it is absorbed add more stock and stir often making sure it doesn’t stick to the bottom of the pan.
3) Once the rice is tender remove from flame and stir in remaining butter and cheese. Adjust seasonings with salt and pepper and serve with the remaining wine on the side.