Filter
Reset
Sort ByRelevance
CLINTWILSON
Mushroom risotto with pancetta from the oven
Italian dish with pancetta, risotto rice with ceps and chestnut mushrooms.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Cut the pancetta into small pieces. Heat the butter in a large frying pan and fry the pancetta for 3 minutes.
-
Meanwhile, cut the mushrooms into quarters. Add the mushrooms to the bacon and cook for 5 minutes on a high heat.
-
Add the risotto and cook for 3 minutes on low heat until the grains are translucent.
-
Divide the mixture over the baking dish and pour in the stock. Stir and cook in the middle of the oven for about 40 minutes.
-
After 35 minutes, remove from the oven and stir in the crème fraîche. Bake for about 5 minutes in the oven.
-
Meanwhile, cut the parsley fine. Mix the cheese and ¾ of the parsley with the risotto and sprinkle with the rest of the herbs.
Blogs that might be interesting
-
20 minSide dishlettuce, shallots, butter, peas, sugar, bay leaf, thyme, dry white wine, parsley,peas with cabbage lettuce and shallots
-
10 minSide dishcumin powder (djinten), black pepper, paprika, coriander powder (ketoembar), clove powder, nutmeg, cinnamon powder, dried fresh mint, cardamom powder,baharat
-
55 minSide dishgarlic, five spice powder, Japanese soy sauce, liquid honey, rice oil, chicken wings, fresh sugarsnaps, fresh coriander, ready-to-eat avocado, lime,chicken wings with 5 spice powder
-
25 minSide dishRed onion, green pepper, vine tomatoes, parsley, Red pepper, white cheese cubes, garlic, olive oil (extra virgin), paprika powder mild, salt, (freshly ground) pepper,gypsy salad
Nutrition
595Calories
Sodium0% DV1.120mg
Fat43% DV28g
Protein42% DV21g
Carbs21% DV63g
Fiber16% DV4g
Loved it