This risotto has it all! I love using pancetta or sucuk as a condiment for risotto. Pancetta is an Italian bacon that has been seasoned and air dried for 3 months. It's a little salty but you can still taste all of the seasoning, perfect to accompany a risotto and all these beautiful chantarelles! You can also use sucuk, which I used in this picture since I had some left over sucuk in the fridge. Sucuk is a spicy Turkish garlic sausage and also full of flavour!
RECIPE (4 persons)
- 300gr risotto rice
- 250gr chantherelles, quartered or halved, depending on the size
- 250gr chestnut mushrooms, sliced
- 300gr parsnip (2 mediumsized)
- 1l mushroom or chicken stock, heated
- 1 mediumsized onion, chopped
- 1 garlic clove, chopped
- 150gr pancetta or sucuk, chopped
- 100ml white wine
- 2 crackers
- 30gr walnuts
- Fresh thyme
- Parmesan cheese
- Peel the parsnip and cut in little cubes. Fry them in a large pan for 3 minutes. Set aside.
- Sautee the onion and garlic in 1 tbs of olive oil in a large pan. Add the rice until translucent around the edges of the grain. Add in the wine and stir.
- When the wine is evaporated, add a cup of the heated stock. Bring to a boil, stir and wait until almost evaporated, then add another cup. Repeat until the rice is cooked in around 25 minutes. The rice grain should be a little al dente (have a bite) and not mushy. In the last 5 minutes, add the parsnip.
- Meanwhile grill the chestnut mushrooms in large pan with 1 tbs of oil for around 6 min. Set aside.
- Also fry the pancetta or sucuk in a frying pan, until slightly crispy. Take out of the pan.
- In the remaining fat, grill the chantarelles for 5 minutes until tender and golden brown. Season all mushrooms with salt and peper.
- Mix the mushrooms into the risotto.
- Crumble the crackers and chop up the walnuts. (Or use pestle and mortar to make the crumble.) Fry for about 2 minutes until golden brown.
- Top off the risotto with the pancetta/sucuk, walnut pangratatto, fresh thyme and parmesan cheese. Enjoy!