Chestnut mushroom risotto with crispy pancetta

Clodagh McKenna


100g butter 

2 shallots, very finely chopped

2 cloves garlic, crushed

100g pancetta 

300g risotto rice

300g chestnut mushrooms, quartered

100ml dry white wine
700ml hot chicken or vegetable stock

1 tablespoon fresh thyme, finely chopped

2 tbsps crème fraiche 

50g fresh parmesan cheese 
sea salt and freshly ground black pepper


    1. Place a large saucepan or casserole dish over a medium heat and add 50g of butter, followed by the shallots and garlic, cover and lower the heat to allow the shallots to soften (but not brown), this will take about two minutes.  Next stir in the pancetta and cook for 3 minutes. Then stir in the rice and coat it with the butter and stir for a couple of minutes. Season with sea salt and freshly ground black pepper.
    2. Pour the white wine, stir and allow the alcohol to evaporate, this should take around three minutes.  
    3. Slowly pour in the hot stock, ladle by ladle until all the stock is absorbed stirring all the time. It should take between 15 to 20 minutes for the rice to cook. But taste as you go. 
    4. While the rice is cooking, place a frying pan over a high heat and add the remaining butter and the quartered chestnut mushrooms. Cook for three minutes, tossing as you cook the mushrooms. 
    5. About 5 minutes before the rice is cooked stir in the mushrooms and fresh thyme and about 1 minute before you serve the risotto add in the crème fraiche and parmesan cheese.