Mushroom Pancetta Risotto
photo by: Claudia Alexander
Donna Leon mysteries take place in Venice and are a really fun read, especially if you like to eat Italian food. Her main character is Commissario Guido Brunetti who not only always gets his man but more importantly eats three- and four-course lunches that make my mouth water and my stomach rumble. Don’t get me started on why Guido always opens the wine while his wife Paola (who is a professor of literature) always makes the food… that is a topic for another day.
Having a large meal in the middle of the day is traditional in Italy, which makes sense to me (especially if there is time for an afternoon catnap; I would certainly need one after a three-course meal).
The recipe this week is a mushroom pancetta risotto. I like this recipe because it doesn’t have any butter and cooking it in a pressure cooker relieves you from standing over the stove stirring for 25 minutes. There are stovetop pressure cooker instructions as well as electric/instant pot instructions below. Risotto is usually served as a first course in Italy, and you can certainly have it that way. Being of Irish descent though, I find it filling enough as a main course along with a large green salad. The pancetta is optional. If you leave it out and use vegetable stock or water you will have a vegetarian dish, and if you skip the cheese too it becomes vegan.
Photo by: Claudia Alexander
Ingredients:
2 tablespoons olive oil
1 lb. cremini or white button mushrooms sliced
1 cup finely diced onion
2 cloves garlic minced
1 teaspoon kosher salt
½ cup dry white wine
1 ½ cups arborio rice
5 oz. dried porcini mushrooms
½ oz. pancetta finely diced (optional)
2 cups chicken stock, vegetable stock or water
2 cups water
½ cup finely grated Parmigiano-Reggiano cheese
Directions for Instant Pot:
Dice the pancetta (if using) and cook over medium heat until crispy. Cool on a plate lined with a paper towel and set aside. Select SAUTE. Add onion, garlic and salt. Cook stirring for about 4 minutes, until the onion starts to soften. Add fresh mushrooms stirring occasionally and cook until most of the liquid has evaporated—about 9-10 minutes. Add rice and wine and cook until most of the liquid is absorbed. Press the CANCEL key to stop the SAUTE function. Now add water, stock, and porcini mushrooms. Close and lock the lid. Select MANUAL and cook at HIGH pressure for 6 minutes. When times beeps use Quick Release. Add cheese and pancetta (if using) adjust seasoning.
Directions for Stove top Pressure Cooker:
Dice the pancetta (if using) and cook over medium heat until crispy. Cool on a plate lined with a paper towel and set aside. Heat olive oil over medium heat. Add onion, garlic and salt. Cook stirring for 4 minutes until onion starts to soften. Add fresh mushrooms. Stir to combine. Lower heat slightly and cook until most of the liquid has evaporated—about 9-10 minutes. Add rice and wine and cook until most of the liquid is absorbed. Now add the stock and water and dried porcini mushrooms. Lock the lid in place, set gauge to high heat and once reached, lower the heat and cook for 6 minutes. Quick release, stir in cheese and pancetta, taste and adjust seasoning.
Photo by: Claudia Alexander
Mushroom Pancetta Risotto
Ingredients
- 2 tablespoons olive oil
- 1 lb. cremini or white button mushrooms sliced
- 1 cup finely diced onion
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ½ cup dry white wine
- 1 ½ cups arborio rice
- 5 oz. dried porcini mushrooms
- ½ oz. pancetta finely diced (optional)
- 2 cups chicken stock, vegetable stock or water
- 2 cups water
- ½ cup finely grated Parmigiano-Reggiano cheese
Instructions
- Directions for Instant Pot:
- Dice the pancetta (if using) and cook over medium heat until crispy. Cool on a plate lined with a paper towel and set aside. Select SAUTE. Add onion, garlic and salt. Cook stirring for about 4 minutes, until the onion starts to soften. Add fresh mushrooms stirring occasionally and cook until most of the liquid has evaporated—about 9-10 minutes. Add rice and wine and cook until most of the liquid is absorbed. Press the CANCEL key to stop the SAUTE function. Now add water, stock, and porcini mushrooms. Close and lock the lid. Select MANUAL and cook at HIGH pressure for 6 minutes. When times beeps use Quick Release. Add cheese and pancetta (if using) adjust seasoning.
- Directions for Stove top Pressure Cooker:
- Dice the pancetta (if using) and cook over medium heat until crispy. Cool on a plate lined with a paper towel and set aside. Heat olive oil over medium heat. Add onion, garlic and salt. Cook stirring for 4 minutes until onion starts to soften. Add fresh mushrooms. Stir to combine. Lower heat slightly and cook until most of the liquid has evaporated—about 9-10 minutes. Add rice and wine and cook until most of the liquid is absorbed. Now add the stock and water and dried porcini mushrooms. Lock the lid in place, set gauge to high heat and once reached, lower the heat and cook for 6 minutes. Quick release, stir in cheese and pancetta, taste and adjust seasoning.