Home » Paddenstoelen risotto met sucuk, pastinaak en walnoten pangratatto

Paddenstoelen risotto met sucuk, pastinaak en walnoten pangratatto

Published on 16 September 2020 at 10:08

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


  1. Peel the parsnip and cut in little cubes. Fry them in a large pan for 3 minutes. Set aside.
  2. 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.
  3. 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.
  4. Meanwhile grill the chestnut mushrooms in large pan with 1 tbs of oil for around 6 min. Set aside. 
  5. Also fry the pancetta or sucuk in a frying pan, until slightly crispy. Take out of the pan. 
  6. In the remaining fat, grill the chantarelles for 5 minutes until tender and golden brown. Season all mushrooms with salt and peper. 
  7. Mix the mushrooms into the risotto.
  8. 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.
  9. Top off the risotto with the pancetta/sucuk, walnut pangratatto, fresh thyme and parmesan cheese. Enjoy!
Rating: 0 stars
0 votes

«   »

Add comment


There are no comments yet.