Wild Mushroom, Pancetta & Pea Risotto

Lazy Saturday afternoon on the sofa pre-fireworks, watching endless episodes of Australian Masterchef & Come Dine with Me made us really hungry for comfort food, something tasty, not too heavy and warming before we head out to the Rec to meet the others for the works....what can be more comforting then creamy yummy risotto ooooh and made with the wild mushrooms mum gave us.


Top Tip Essentials: Keep stirring


Crucials

• One Onion
• Knob of butter
• Two cloves of garlic
• One pack of cubed pancetta
• Four chestnut mushrooms
• Handful of wild mushrooms
• Lots of parmesan
• Two pints of chicken Stock
• Half a pack of Arborio risotto 
• Handful of Peas
• Spoonfull of oregano
• Spoonfull of mixed herbs
• Fresh basil
• One lemon
• Salt and pepper

Making the stock

• Add the wild mushrooms into a measuring jug and pour enough hot water over them to cover them
• Leave for 5 mins
• Add a chicken stock cube and pour more hot water to make two pints of stock
• Season with pepper and a spoonfull of oregano

Riiiiiisotto

• Chop and fry the onion with the garlic in the butter
• Once the onion goes clear, add the pancetta and season with salt and pepper
• Add the chestnut mushrooms and fry for a couple of mins
• Squeeze in half a lemon
• Add the risotto rice
• Stir and fry for a couple of mins until all the rice is coated
• Pour in the chicken and wild mushroom stock and stir and let it boil for one minute
• Reduce the heat to simmer
• Keep stirring every time the juices start to settle and become absorbed by the rice
• Add the peas
• Keep stirring 
• Add a spoonfull of parmesan and the mixed herbs
• Season with salt and pepper
• Stir until it forms a really creamy consistency (approx 35mins) you may need to top it with a little more hot water
• Taste to check texture of rice
• When it's ready serve and add loads of fresh parmesan
• Top with fresh basil leaves

Deeeeeelicious!