Risotto with mushrooms and Pancetta

28 september 2010 The Witches keteltje

Today a risotto.We had already previously created, but he was not there and become!Ingredients
1 tbsp of butter
1 large shallot
100 g diced Pancetta in fine
100 g Cave in fine sliced mushrooms
200 gr Arborio rice
1 glass of white wine
1 l vegetable stock
1 tsp truffeltapenade (available at Oil & Vinegear)
Pepper and salt
Handful of grated Parmesan cheese
25 g butter cut into small cubes
2 Tbsp chopped parsley
To the consumer on preparation/cooking
Let the butter melt on a low heat and let it bake shallot glassy.Then add the finely chopped Pancetta, as well as the mushrooms.
Let paint baking to the Pancetta is starting to get a Tan.
Add the rice and leave this glassy.
Add the glass of wine and agitate the wine to the rice at all.
Add bouillon to rice onderstaat.From time to time, agitate.
Stock, all the way back to add bouillon.
After fifteen minutes the truffeltapenade Add.
After a twenty minutes of tests carried out on the rice gaarheid ge you want bite.
If this is so, finishing with the clumps butter, parmesan and parsley.
Tasty!

Tasty!