Risotto with Peas, Pancetta and Mushrooms
Risotto con Piselli, Pancetta e Funghi
Bring the chicken stock to a simmer.
Combine ground porcini, crimini and white button mushrooms with parsley in a bowl.
In a large, deep saute pan saute the pancetta in olive oil over medium high heat until most of the fat is rendered and the little cubes are browned and well cooked, about 10 - 15 minutes. Remove with a slotted spoon and set aside.
In the same pan, over medium heat, saute garlic and onions until softened, about 5-7 minutes.
Add mushroom mixture. Stir to combine and cook for 2 -3 minutes.
Add rice and reserved pancetta. Stir to coat and combine well, about one minute.
Add the wine, scraping up all the little brown bits from the bottom of the pan. Stir and cook until most of the liquid is absorbed, about 2 - 3 minutes. Add 1 cup of peas. Stir to mix.
Begin to add simmering stock, one cup at a time. Stir frequently to keep the rice from sticking or burning.
Allow the rice to absorb the hot stock before adding more, about 2 - 3 minutes.
Continue to add stock one cup at a time until you have added 4 cups. Then add liquid in smaller amounts, about ½ cup, until the rice has finished cooking (about 30 minutes). (You might or might not use all the stock.) The risotto should have a creamy consistency. It will “tighten” when served, so a fluid creamy consistency is important).
Add ¼ cup of the Parmesan cheese, about ¼ cup of stock and the remaining ¼ cup of cream. Stir to combine.
Turn off the heat and cover the pot. Let the risotto rest for 2 minutes.
Stir well, mixing all the ingredients. Serve immediately with the remaining Parmesan sprinkled on top.