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

Ingredients

Servings

2

1

70 , cubed 1 cm

150 , finely chopped

4 , crushed

200

40

500 , hot

10 , soaked, drained

160 , sliced

1 , leaves only

50 , finely grated

, as needed

, 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.