Porcini and Smoky Pancetta Risotto
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 50mins
-
- Serves
- 2
-
- Calories
- 826
A delicious risotto that is packed full of flavour from the earthy porcini mushrooms and smoky bacon. Finish with a glug of truffle oil for extra indulgence.
recipe updated Oct 22, 2024
Ingredients
-
- Pancetta
- 70 g
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- Chicken stock
- 500 g
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- Dried porcini mushroom
- 10 g
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- Fresh thyme
- 1 tablespoon
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- Parmesan cheese
- 50 g
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- Onion
- 150 g
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- Olive oil
- 1 tablespoon
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- Risotto rice
- 200 g
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- White wine
- 40 g
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- Mixed mushrooms
- 160 g
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- Salt & pepper
- as needed
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- Garlic clove
- 4
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted - 1 min, 120°C, Stir 1
- Then add pancetta to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 3 min, 140°C, Stir 1
- Then add onion and garlic clove to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 4 min, 120°C, Stir 1
- Then add risotto rice to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 110°C, Stir 1
- Then add white wine to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 1 min, 104°C, Stir 1
- Then add chicken stock, dried porcini mushroom, mixed mushrooms and fresh thyme to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 18 min, 100°C, Stir 1
- Then add parmesan cheese and salt & pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 1 min, 90°C, Stir 1
- Serve