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Mushroom, Pancetta & Truffle Oil Risotto By Steenberg Executive Chef Kerry Kilpin.


Ingredients

Serves 2

1 onion, chopped

50g butter

2 cloves garlic, chopped

150g pancetta, cubed

200g risotto rice

200ml dry white wine

250g assorted mushrooms, sliced

500ml vegetable or chicken stock

2 sprigs rosemary, chopped

125g parmesan, grated

50g butter

20g parsley, chopped

10 – 15ml truffle oil (or to your taste)


Method:

Sweat your onions and garlic with the butter in a pot for about 2 minutes.

Add the cubed pancetta and cook for a minute. Add your rice, cook for a further minute until the rice starts to go translucent on the outsides. Add the sliced mushrooms.

Add the wine and allow the wine to cook off and rice to absorb all the liquid.

Add enough stock to cover the rice. Cook on a medium heat.

After a further 2 minutes add rosemary and top up with stock.

Throughout the cooking process you will add stock and stir from time to time.

You need to keep your risotto moist at all times.

If you run out of stock and your rice isn’t cooked, top up using water.

Once your rice is about 2 minutes off from being cooked, add the parmesan, butter, truffle oil and parsley and allow to melt and season to taste.


Serve with a glass of Steenberg Nebbiolo.

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