Mushroom and pancetta risotto:
1lb and a half of mushrooms, 3 packets of pancetta (or to taste and you can also use chorizo for this if you'd prefer), parmesan, butter, risotto rice (1.5 cups), 1.5 pints stock (real chicken stock if you have).
Sweat down the mushrooms them add to crispy dry fried pancetta lay to one side. Put dry rice in pan along with 1 cup of warm stock, add salt and pepper and allow to thinken, Once stock has evaporated, add more but do so gently until all stock has gone in the pan, once mixture has turned creamy add pancetta and mushrooms until warm, add a large knob of butter (then a little cream if you have some / like) then dish up once mixture is warmed through. Add lots of shaved parmesan and black pepper - this recipe is seriously tasty...
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