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Two Mushroom Risotto with Pancetta

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1 pound Arborio rice
1 cup dry white wine
2 ounces Parmesan cheese, grated
2 bay leaves
4 sprigs fresh parsley leaves
1 ounce dried porcini mushrooms
3 cups low-sodium chicken broth
3 medium cloves garlic , minced
1 pounds cremini mushrooms , caps cut into fourths 
2 medium onions , chopped fine
½ teaspoon table salt
2 teaspoons soy sauce (regular not low sodium)
4 tablespoons unsalted butter
2 tablespoons chopped fresh parsley leaves
2 ounces pancetta, finely chopped (optional)

Bring bay leaves, parsley sprigs, porcini mushrooms, chicken broth, soy sauce, and 3 1/2 cups water to boil over medium-high heat; then reduce to a simmer until dried mushrooms are fully hydrated, 13-15 minutes. Remove herbs and strain broth. Return liquid to saucepan and keep warm over low heat. Mince porcini and set aside.

Heat 2 tablespoons butter. When the foaming stops, add cremini mushrooms, 1 cup onions, and 1/2 teaspoon salt, about 7 minutes. Stir in garlic for about 1 minute. Transfer the mushrooms to a bowl, set aside. Turn the heat off and add a little water, then scrape off the fonde, then pour the liquid into the broth.

Put the pancetta with 1 tablespoon butter over medium heat, stirring frequently for about 5 minutes. Add the remaining cup of onions, about 7 minutes; Add rice and cook, stirring frequently, until grains’ edges are clear, about 4 minutes. Add wine until rice absorbs wine. Add porcini and about 3 1/2 cups broth stirring every 2 to 3 minutes, until liquid is absorbed, a total of 9 to 11 minutes. Stir in additional 1/2 cup broth every 2 to 3 minutes. This process should take a little more than 10 minutes. Add in remaining butter, then stir in mushrooms, Parmesan, chopped parsley.

 

 

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