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Chanterelle risotto with pancetta
Finally, it will be risotto on the griddle and what could be better then to fill it with butter-fried chanterelles and crispy pancetta of the best kind. Cooking a risotto is really neither difficult nor complicated, but it does require care and dedication. When you reach the goal of that perfect creaminess combined with a well-timed "al dente" while filling the glass with Valpolicella, it's as if time just stops for a moment. It's magic at a really high level without being pretto in the slightest. Just real cooking! ?? ⚓️?✈️
Ingredients
- 3 dl Risotto rice (ex. Carnaloni from Zeta)
- 300 gram Pancetta
- 300 gram chanterelles
- 1 Big silver onion
- 3 gaps garlic
- 2 dl grated Grana Padano
- 4 tbsp olive oil
- 2 dl White wine
- 1 liter fund
- rapeseed oil
- salt
- black pepper
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