Porcini and Smoky Pancetta Risotto

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.

Difficulty

Low

Time

45 min

Author

Kenwood

This recipe is prepared with:

 

 

The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty. 

Products

Cooking Chef Stand Mixer KCL96.004DG

Cooking Chef Stand Mixer KCL96.004DG

Ingredients

Servings

2

1 Tbsp olive oil

70 g pancetta, cubed 1 cm

150 g onions, finely chopped

4 garlic cloves, crushed

200 g Arborio rice

40 g white wine

500 g chicken stock, hot

10 g dried porcini mushrooms, soaked, drained

160 g mixed mushrooms, sliced

1 Tbsp fresh thyme, leaves only

50 g Parmesan, finely grated

salt, as needed

pepper, as needed

Utensils

KCL96.004DG, KCL95.004SI

Instructions

1

Fit the Stir Tool and Stir Assist Clip.   
Add oil into the appliance bowl, fit the splashguard.
Heat for 1 minute at 120ºC, on speed Stir 1, until hot.    
Add pancetta.     
Cook for 3 minutes at 140ºC, on speed Stir 1, until starting to colour.

2

Add onion and garlic.  
Cook for 4 minutes at 120ºC, on speed Stir 1, until softened.
Add rice. 
Cook for 5 minutes at 110ºC, on speed Stir 1, until toasted.

3

Add wine.  
Cook for 1 minute at 104ºC, on speed Stir 1, until well combined.
Add stock, mushrooms and thyme.
Cook for 18 minutes at 100ºC, on speed Stir 1, until absorbed.   
Add Parmesan, salt and pepper.    
Cook for 1 minute at 90ºC, on speed Stir 1, until well combined.

 

To serve
Garnish with truffle oil if desired.

You can also prepare this recipe* with:

Products

Cooking Chef XL KCL95.004SI