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Recipe for :

Risotto with Pancetta
This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


1 1/2 cups dried porcini mushrooms
2 cloves garlic, minced
1 onion, sliced very thin
2 Tblsp. olive oil
2 Tblsp. butter
1 cup arborio rice
1/4 lb. pancetta, diced into 1/2 in. cubes
1 cup white wine parsley


In a large bowl, soak porcini mushrooms in lots of water. You will be using the water later to cook the rice. Let mushrooms soak for approximately 1 hour, or until saturated. Once moist, slice porcini into thin slices in a medium saucepan, combine olive oil, butter, garlic, onions, porcini mushrooms and pancetta on a medium-high heat. Stir contents until onions are translucent. Pour in arborio rice, one cup porcini water from your soaking bowl, and one cup white wine. Turn down heat to a medium low, continue stirring rice until water is absorbed. Add 1 cup of water and repeat process. Continue this until rice is al dente. If you run out of porcini water, use regular tap water. Salt and pepper to taste. Dispense into soup bowls and garnish with a sprig of rosemary if desired.

Serves 4

Shirley Cline