Leek Pancetta and Porcini Risotto with Herbs
Creamy, indulgent, and bursting with earthy flavors, this Leek Pancetta and Porcini Risotto with Herbs is the ultimate comfort dish for cooler evenings or when you're craving something gourmet. Featuring the rich umami of rehydrated porcini mushrooms, the savory crispness of pancetta, and the subtle sweetness of tender leeks, each bite of this risotto is a symphony of flavors. Perfectly cooked Arborio rice absorbs a blend of porcini-infused liquid and warm stock for a luscious, creamy texture, while fresh thyme and parsley add a fragrant herbal note. Finished with a touch of Parmesan and butter for velvety decadence, this risotto recipe is ideal for a cozy meal for four or an impressive dinner party centerpiece. Whether paired with a crisp glass of white wine or served solo, this dish promises restaurant-quality flavor in the comfort of your kitchen.
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Ingredients
- 30 grams dried porcini mushrooms
- 500 ml hot water
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 150 grams pancetta, diced
- 2 leeks, thinly sliced
- 2 cloves garlic, minced
- 300 grams arborio rice
- 120 ml dry white wine
- 1 liter chicken or vegetable stock, kept warm
- 50 grams Parmesan cheese, grated
- 1 teaspoon fresh thyme leaves, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 0 to taste salt
- 0 to taste black pepper, freshly ground
Directions
Step 1
Begin by rehydrating the dried porcini mushrooms. Place them in a bowl and cover with 500ml of hot water. Let them soak for 15 minutes. Once rehydrated, remove the mushrooms, chop them into small pieces, and strain the soaking liquid through a fine sieve or a coffee filter to remove any grit. Reserve the strained soaking liquid.
Step 2
In a large, heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced pancetta and cook until crisp and golden. Remove the pancetta with a slotted spoon and set aside.
Step 3
In the same pan, add the sliced leeks and cook for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute until fragrant.
Step 4
Stir in the arborio rice, ensuring each grain is coated in oil and butter. Toast the rice for 2-3 minutes, stirring frequently, until it is slightly translucent.
Step 5
Deglaze the pan with the white wine, stirring until the liquid has mostly evaporated.
Step 6
Add the reserved porcini liquid to the pan, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more.
Step 7
Once the porcini liquid is used up, continue adding the warm stock one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid as you go. This process should take 18-20 minutes. The rice should be creamy and al dente when done.
Step 8
About halfway through the cooking process, stir in the chopped porcini mushrooms and cooked pancetta.
Step 9
When the risotto is finished, turn off the heat. Stir in the remaining tablespoon of butter, grated Parmesan cheese, fresh thyme, and parsley. Season with salt and freshly ground black pepper to taste.
Step 10
Serve the risotto immediately, garnished with extra Parmesan and a sprinkle of fresh herbs if desired.
Nutrition Facts
| Serving size | (2417.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1952.4 |
| Total Fat 119.8g | 0% |
| Saturated Fat 46.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 217mg | 0% |
| Sodium 9170.6mg | 0% |
| Total Carbohydrate 131.7g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 11.1g | |
| Protein 68.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 798.7mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 1658.3mg | 0% |
Source of Calories