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.