For me, mushroom risotto is the definition of earthy comfort. The aroma of mushrooms sizzling in butter with garlic is enough to make the kitchen feel alive, and when you add smoky, crisp pancetta into the mix, the dish becomes something deeper and heartier.
This risotto is about balance—richness from the Parmesan, savoriness from the pancetta, and that unmistakable umami from mushrooms that makes every bite feel grounding. I like to use a mix of mushrooms, not just one variety, because each brings its own character: the nuttiness of chestnut mushrooms, the meatiness of portobello, maybe a few wild mushrooms if they’re in season. It’s like building layers of flavor, slowly, carefully, until the rice absorbs every drop of stock and turns creamy without ever losing its bite.
For me, it’s the kind of dish you cook when the weather turns cool, when you want something indulgent but still honest. It has a rustic charm, yet with the right plating, it can feel refined enough for a dinner party. A final handful of Parmesan ties everything together, and if I’m honest, that’s the moment I always look forward to—the last stir, when you know the risotto has come alive.
Ingredients (4 servings)
- 250g arborio rice
- 150g pancetta, diced
- 250g mixed mushrooms (chestnut, portobello, or wild), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter (plus extra to finish)
- 750ml chicken or vegetable stock (kept warm)
- 60ml dry white wine (optional)
- 60g Parmesan cheese, freshly grated
- Fresh thyme leaves (optional, for garnish)
- Salt & freshly ground black pepper
Method
- Cook the pancetta: In a large pan, heat 1 tbsp olive oil. Add the diced pancetta and cook until crisp. Remove with a slotted spoon and set aside.
- Cook the mushrooms: In the same pan, add the mushrooms and cook until golden and any liquid has evaporated. Remove and set aside with the pancetta.
- Start the risotto base: Add the remaining olive oil and butter. Sauté the onion gently for 5 minutes until soft and translucent, then add garlic and cook for another minute.
- Toast the rice: Stir in the arborio rice and cook for 1–2 minutes until lightly translucent at the edges.
- Deglaze: Pour in the wine (if using) and stir until almost evaporated.
- Build the risotto: Add the stock one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue for 15–18 minutes until the rice is creamy but still al dente.
- Add back pancetta & mushrooms: Stir in the cooked pancetta and mushrooms about 5 minutes before the rice is ready.
- Finish: Remove from heat and stir in Parmesan and a knob of butter. Adjust seasoning with salt and black pepper.
- Serve: Garnish with fresh thyme and extra Parmesan shavings.
Nutritional Values (per serving, approx.)
- Calories: 520 kcal
- Protein: 20 g
- Carbohydrates: 60 g
- Fat: 22 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 860 mg
👨🍳 Chef’s Tips
- Plating: Serve in a wide, shallow bowl, finishing with Parmesan shavings and a drizzle of good olive oil.
- Wine pairing: A glass of Barbera or Pinot Noir pairs beautifully with the earthy mushrooms and smoky pancetta.
- Elevate it: For a luxurious twist, drizzle with a few drops of truffle oil before serving. It lifts the mushroom flavors to another level.
- Seasonal twist: Swap pancetta for wild boar sausage in autumn or use fresh morel mushrooms in spring for a seasonal upgrade.