Chanterelle and Pancetta Risotto
4 oz pancetta, diced
1 medium shallot, minced
8 oz chantarelles
1 tbsp thyme leaves
2 cloves garlic, minced
1 1/2 c arborio rice
1/2 c dry white wine
4 c veggie stock
1/2 parmesean cheese, grated
2 tbsp butter
Salt and pepper
Put the pot on sauté mode. Add oil and Pancetta cook until crispy. Add the shallot, mushrooms and half the thyme. Cook until soft, about 5 minutes.
Heat broth in a pot over medium high heat.
Add garlic, rice and cook, stirring constantly for 2 – 3 minutes. Stir in wine and reduce by half. Stir in 3 c broth.
Turn on Risotto or rice setting and close the lid.
When cooking is complete, returning remaining broth to the mixture, Parmesan, and butter, stirring to incorporate. Season with salt and pepper.
Serves 4 – 6.