Description:
Indulge in the rich, comforting flavors of this Creamy Mushroom and Thyme Risotto, elevated with crispy pancetta for a touch of savory decadence. This dish is a labor of love, but the result is worth every stir. The Arborio rice is cooked to perfection, absorbing a flavorful broth infused with garlic, shallots, and thyme, while the mushrooms add an earthy depth. Topped with crispy pancetta and a sprinkle of Parmesan, this risotto is a restaurant-quality meal you can make at home.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serving: 4-6 people
Ingredients:
For the Risotto:
- 1 ½ cups (300g) Arborio rice
- 4 cups (960ml) chicken or vegetable broth (warm)
- 1 cup (240ml) dry white wine (optional, substitute with broth)
- 2 cups (200g) mushrooms (cremini, button, or shiitake, sliced)
- 1 medium shallot (finely chopped)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ cup (50g) grated Parmesan cheese
- Salt and black pepper (to taste)
For the Crispy Pancetta:
- 4 oz (115g) pancetta (diced)
- 1 tbsp olive oil
For Garnish:
- Fresh parsley (chopped)
- Extra Parmesan cheese
Equipment Needed:
- Large skillet or frying pan
- Medium saucepan (for warming broth)
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Grater (for Parmesan cheese)
Step-by-Step Instructions:
Step 1: Prepare the Pancetta
- Cook the Pancetta: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered fat in the skillet for added flavor.
Step 2: Cook the Mushrooms
- Sauté the Mushrooms: In the same skillet, add the sliced mushrooms. Cook over medium heat until they release their moisture and turn golden brown, about 5-6 minutes. Remove the mushrooms and set aside.
Step 3: Start the Risotto
- Sauté Shallots and Garlic: Add 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Add the chopped shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Toast the Rice: Add the Arborio rice to the skillet and stir to coat it in the oil and butter. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges.
Step 4: Cook the Risotto
- Deglaze with Wine: Pour in the white wine (or broth) and stir continuously until the liquid is absorbed.
- Add Broth Gradually: Begin adding the warm broth, one ladle at a time, stirring constantly. Allow each ladle of broth to be absorbed before adding the next. This process should take about 18-20 minutes.
- Incorporate Mushrooms and Thyme: About halfway through cooking, add the cooked mushrooms and fresh thyme to the risotto. Continue adding broth and stirring until the rice is creamy and al dente.
Step 5: Finish the Risotto
- Add Butter and Cheese: Once the rice is cooked, remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.
- Rest the Risotto: Cover the skillet and let the risotto rest for 2-3 minutes to allow the flavors to meld.
Step 6: Serve
- Plate the Risotto: Spoon the risotto onto serving plates or a large serving dish. Top with the crispy pancetta.
- Garnish and Serve: Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately.
Tips and Variations:
- Vegetarian Option: Omit the pancetta and use vegetable broth for a vegetarian version.
- Mushroom Varieties: Use a mix of mushrooms like porcini, chanterelle, or oyster for a more complex flavor.
- Creamier Texture: Add a splash of heavy cream or mascarpone cheese at the end for an extra creamy texture.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth to loosen the risotto.
- Wine Pairing: Serve with a glass of Chardonnay or Pinot Grigio to complement the flavors.
Nutritional Information (Per Serving, based on 6 servings):
- Calories: 420 kcal
- Protein: 12g
- Carbohydrates: 45g
- Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 600mg
- Fiber: 2g
- Sugar: 3g
Why You’ll Love This Recipe:
This Creamy Mushroom and Thyme Risotto is the epitome of comfort food. The combination of earthy mushrooms, fragrant thyme, and crispy pancetta creates a dish that’s rich, flavorful, and satisfying. While risotto requires a bit of attention and stirring, the process is meditative and rewarding. The result is a creamy, luxurious meal that’s perfect for a cozy night in or a special dinner with loved ones.
Final Thoughts:
Risotto is a dish that showcases the beauty of simple, high-quality ingredients. This recipe is a celebration of flavors and textures, from the creamy rice to the crispy pancetta and tender mushrooms. It’s a dish that feels indulgent yet approachable, making it a fantastic addition to your cooking repertoire. So, grab your wooden spoon, pour yourself a glass of wine, and enjoy the process of creating this delicious masterpiece!
