Portobello Risotto

Ingredients

• 2 portobello mushrooms

• diced pancetta

• 4 cups chicken broth

• 1 ½ cups arborio rice

• 1 shallot

• 2 gloves garlic, minced

• 1-2 cups parmesan

• ¾ cup dry white wine

• Olive oil

• Fresh parsley, chopped

Preparation

1. Heat chicken broth in a saucepan and simmer over medium heat until warm.

2. In the dutch oven over medium heat heat up a drizzle of olive oil. Add the pancetta and cook until browned. Add the shallots & garlic and cook until almost tender, 2 to 3 minutes. Add the portobello mushrooms, cook for an additional 5 minutes.

3. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes.

4. Add 1/2 cup of the broth and stir until almost completely absorbed.

5. Continue adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 30-35 minutes.

6. Mix in the Parmesan, Remove from the heat. Add more salt to taste.

7. Plate garnish with fresh parsley. Mangia!