Autumn Risotto
- Gluten Free
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 35 min
- Serving: 4
- Cost: Low
PRESENTATION
Cooking risotto is truly an act of love, for yourself and for those you invite to your home. The autumn risotto is a true comfort food among the autumn recipes, a simple first course that doesn't have any less appeal compared to the classic and very creamy mushroom risotto. If you've tried the variant with porcini mushrooms in the porcini mushroom and saffron risotto and if, like us, you have a passion for pumpkin and sausage risotto, you will love this autumn version that combines bacon with the precious fruits of this season: mushrooms. The autumn risotto is enveloping, flavorful, and creamy; we couldn't find better adjectives to describe this goodness. In fact, try it to believe it and let us know!
If you love rustic flavors, don't miss the country-style risotto!
- INGREDIENTS
- Carnaroli rice 1.67 cups (320 g)
- Champignon mushrooms 6 cups (450 g)
- Pancetta tesa 5.3 oz (150 g)
- Leeks 1.4 oz (40 g)
- Vegetable broth 4 ¼ cups (1 l)
- Grana Padano PDO cheese 1.8 oz (50 g)
- Butter 2 tbsp (30 g)
- Parsley to taste
- Extra virgin olive oil to taste
How to prepare Autumn Risotto
To prepare the autumn risotto, start by putting a pot with vegetable broth on the heat, keep it warm. Meanwhile, slice the cleaned leek into thin rounds 1. Then cut the cleaned champignon mushrooms, if you want to see how we explain it in our cooking school, and chop them into coarse cubes 2. Finally, remove the rind from the pancetta 3
and cut it into strips about 0.4 inches thick 4. Move to the stove. In a saucepan, add a swirl of oil and the leek: cook over low heat for a few minutes 5. Add the pancetta and cook it at the same temperature for a couple of minutes, stirring frequently, this way the fat will melt 6.
It's time to add the mushrooms to the saucepan, stir, and let them soften for 7-8 minutes 7. Add the rice and mix well 8: toast it for a few minutes until it becomes transparent. Then proceed to cook the risotto by adding the hot broth one ladleful at a time as it dries out 9.
Remember to stir occasionally but not excessively; broth, pancetta, and cheese, at the end of cooking, are all salty ingredients, so choose whether to add more salt, perhaps paying attention to the amount 10. At the end of cooking, turn off the heat and add the butter 11 and grated cheese 12 while stirring.
Fragrance with a bit of chopped parsley 13, give it one last stir 14, and your autumn risotto is ready to be served 15.