Saffron Risotto with Crispy Pancetta and Porcini Mushrooms (Copy)

This saffron risotto is full of savoury, umami goodness, and perfect for keeping you warm this winter. Basically a hug in a bowl, this risotto is cooked with white wine and chicken stock, then finished with a generous handful of parmesan cheese. Served up with pan fried pancetta and porcini mushrooms, this dish is truly the perfect comfort food.

Serves 4

Ingredients: 

Risotto base:

• 2 tablespoons olive oil

• 1 white onion, chopped

• 3 garlic cloves, minced

• 400g risotto rice

• 100ml white wine

• 600-800ml chicken stock

• 1 pinch saffron

• 1 handful of spinach

• 30g parmesan cheese

• salt and pepper, as needed

Garnish:

• 40-50g dried porcini mushrooms

• 100g pancetta, diced

• 30g parmesan cheese

Method: 

• First, take the dried porcini mushrooms and cover them with hot water to soak.

• Next, add the olive oil to a large pot over a medium heat. Add in the white onion and sweat down until translucent before adding in the garlic. Cook gently for a couple of minutes until fragrant, then add the risotto rice and toast in the pan for a minute or so. 

• Add in the white wine and once reduced fully, stir through the chicken stock in inclusions every couple of minutes. Add another splash of stock each time the rice seems to have fully absorbed the stock. Once the stock is finished, strain the water that has been used to soak the mushrooms and add this in inclusions to the risotto. Repeat until the rice is cooked, usually around 30 minutes. 

• Meanwhile, add the chopped pancetta to a pan over a high heat and fry until crisp. Once they are almost finished, add in the pre-soaked porcini mushrooms and fry until golden brown. Season with salt and pepper as needed. 

• Add in the saffron and stir until the colour becomes a rich yellow, then add in the spinach and stir through until wilted. Finally add in the grated parmesan cheese then taste and season with salt and pepper as needed.