Creamy mushroom risotto with pancetta, parmesan and herbs

Today’s recipe is dedicated to my dear friend from Poland – Malgorzata  who is a big lover of Italian cuisine. And what can be more Italian than delightful risotto. Fantastic on its own or as a side dish with about anything. Creamy, aromatic and absolutely delicious; made with love, patience and only the best ingredients.  It is not the kind of one pot dish that you combine all together and forget. It is the more demanding one that requires baby sitting but the results are stunning.

Let’s start. Shall we?

You will need:


3 cups Abborio rice

12 cups chicken broth

1,5 lb brown or white  mushrooms halved and then thinly sliced

8 -10 shitake mushrooms halved and then thinly sliced

handful dry mushrooms ( mixed wild forest mushrooms are the best)

100g pancetta diced ( hot is good)

1 medium onion finely chopped

2 cups shredded mozzarella cheese

1 cup shredded parmesan

1/2 bunch Italian parsley

2 – 3 Tbsp butter

Olive oil

salt, pepper




This is how you do it:

Pour chicken broth into pot, add dry mushrooms and ground black pepper. Taste and adjust spices to your liking. I only add spices to the broth making sure that it has enough of everything. Bring to boil then lower heat to simmer.  Keep the broth on simmer for the entire time because it has to be hot when you add it to the rice. The dry mushrooms infuse flavour and the aroma to the broth!


In large skillet heat some olive oil ( 1-2 Tbsp) add diced pancetta and let it melt for about one minute, then add onions and mushrooms. Sauté for about 5 minutes until mushrooms are golden brown, and onion lightly caramelized…


Remove from the pan and set aside.


On the same skillet melt butter and add rice. Stir allowing the melted butter cover every grain. Wait about 2 minuets, lower heat to medium/low and add 1 cup of infused broth. Stir rice constantly until the broth is fully absorbed, then add another cup of broth and stir until broth is absorbed. You will repeat those steps adding one cup of broth at a time and stirring until the entire broth is used and the rice is creamy and soft. About 40 minutes!

Remove from the heat, add shredded cheese and chopped parsley


stir quickly letting the cheese melt


Now it is time to reward yourself with a bowl of creamy goodness….







Enjoy….and if you like it please share with your friends and family