Shrimp and Pancetta Risotto With Wild Mushroom & Sage Olive Oil
Try this rich dish on an evening when you want some comfort food
Wild Mushroom & Sage Olive Oil
Bring chicken stock to a low simmer and keep on low while you begin the risotto. In a soup pot,
cook diced pancetta until browned and crispy. Remove & set aside in a bowl/paper towel. In the
same pan, sweat the mushrooms and onions until the liquid from the mushrooms is gone, add
arborrio rice and stir well, coating all with the fat remaining in the pan.
Slowly add stock to the rice and stir. When it has absorbed the stock, continue to add more.
Repeat until risotto is creamy but still al dente. Add the previously reserved pancetta to the
risotto. Put desired amount of risotto on a plate. Top with Parmesan cheese (optional). Drizzle
with Wild Mushroom & Sage Olive Oil. Top with grilled or sautéed shrimp.