So I realize this is the second “Risotto Sundays” post in a row, however GreenBEAN delivered these beautiful mushrooms and my mind immediately went to this great wild mushroom risotto I had last month — in Rothenberg, Germany of all places!  If you find yourself in Rothenberg, make sure you stop by Pizzeria Roma (Galgengasse 19) for an authentic Italian meal.  One can only eat pork for so long while in Germany, and this family owned restaurant has been cranking out traditional Tuscan fare in Rothenberg since the 70s!…. but I digress.

Mushroom and Pancetta Risotto

Mushroom and Pancetta Risotto

Ingredients:
2 TB extra virgin olive oil
1 cup diced pancetta
2 cups chopped crimini mushrooms
2 TB butter
1 cup arborio rice
1 cup Chardonnay
1 quart chicken broth
1/4 cup milk
1/2 cup Parmigiano Reggiano
1-2 TB of truffle oil

Method:
1. In a large skillet heat up the olive oil and cook the pancetta till it starts to crisp up. Place pancetta on a plate lined with paper towels and set aside.
2. To the skillet add the chopped mushrooms and cook through for about 10 minutes, stirring them frequently. Remove mushrooms from the skillet and set aside.
3. Add the butter to the hot skillet, let it melt and add the arborio rice. Cook till rice goes from translucent to slightly toasted. Add the wine and reduce the cooking temperature to a low-medium setting.
4. After the wine has cooked through, start adding the broth. Continue to add the broth, 1/2 cup at a time. Only add more when the previous addition has been absorbed by the rice while constantly stirring.
5. Right before the last addition of the chicken broth (approx. 35 minutes into the cooking time), fold the pancetta and mushrooms into the risotto. Add the remaining broth and let it cook through.
6. Add the milk, stir and add the Parmigiano Reggiano.
7. Drizzle with the truffle oil and serve immediately.

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