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CLINTWILSON
Mushroom risotto with pancetta from the oven
Italian dish with pancetta, risotto rice with ceps and chestnut mushrooms.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the pancetta into small pieces. Heat the butter in a large frying pan and fry the pancetta for 3 minutes.
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Meanwhile, cut the mushrooms into quarters. Add the mushrooms to the bacon and cook for 5 minutes on a high heat.
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Add the risotto and cook for 3 minutes on low heat until the grains are translucent.
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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.
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After 35 minutes, remove from the oven and stir in the crème fraîche. Bake for about 5 minutes in the oven.
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Meanwhile, cut the parsley fine. Mix the cheese and ¾ of the parsley with the risotto and sprinkle with the rest of the herbs.
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Nutrition
595Calories
Sodium0% DV1.120mg
Fat43% DV28g
Protein42% DV21g
Carbs21% DV63g
Fiber16% DV4g
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