Imported from Instagram

Wild Mushroom and Guanciale Risotto

Name: Wild Mushroom and Guanciale Risotto
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4 servings
Cuisine: Italian
Ingredients: Dried wild mushrooms (Rehydrated in warm water for 30 minutes and drained; fresh mushrooms can be used.); Mushroom stock (Strained and heated; it can be replaced with any preferred stock. The author adds chicken stock if it runs out.); Guanciale (Can be replaced with pancetta.); Onion (Chopped.); 1 diente Garlic; White wine (A splash, for deglazing.); Arborio rice (Rice for risotto.); Chicken stock (Use if the mushroom stock runs out.); Butter (Add generously when the rice is nearly cooked.); Parmesan (Add generously off the heat.); Parsley (Chopped, to add color and freshness.); Salt (Adjust gradually during preparation.)

Recipe by Luis Güell @almorzandoconluis · Instagram

Imported by Jorge Martínez García on SeeMeCook

Creamy Arborio rice risotto with rehydrated wild mushrooms, crispy guanciale, and Parmesan, finished with fresh parsley. Mushroom stock adds flavor, although the author also uses chicken stock when needed.

4 servings70 minItalian

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Ingredients

Dried wild mushrooms (Rehydrated in warm water for 30 minutes and drained; fresh mushrooms can be used.)
Mushroom stock (Strained and heated; it can be replaced with any preferred stock. The author adds chicken stock if it runs out.)
Guanciale (Can be replaced with pancetta.)
Onion (Chopped.)
1 diente Garlic
White wine (A splash, for deglazing.)
Arborio rice (Rice for risotto.)
Chicken stock (Use if the mushroom stock runs out.)
Butter (Add generously when the rice is nearly cooked.)
Parmesan (Add generously off the heat.)
Parsley (Chopped, to add color and freshness.)
Salt (Adjust gradually during preparation.)

Steps

1
Place the dried mushrooms in warm water for 30 minutes to rehydrate them. Drain and pat dry.
2
Strain the mushroom stock and heat it until boiling; keep it hot so it can be gradually added to the rice.
3
Cook the guanciale in a skillet until golden and its fat has rendered. Remove it and set it aside, leaving the fat in the skillet.
4
Add the chopped onion to the guanciale fat and cook it. Add the garlic clove.
5
Add the rehydrated mushrooms and cook them with the onion and garlic.
6
Pour in a splash of white wine and deglaze the skillet.
7
Add the Arborio rice for risotto and stir to combine it with the ingredients in the skillet.
8
Gradually add the hot stock, stirring constantly. Continue adding stock progressively and stirring until the rice is fully cooked. If the mushroom stock runs out, continue with chicken stock.
9
Adjust the salt throughout the preparation, tasting as needed.
10
When the rice is nearly cooked, add the butter generously and stir.
11
Remove the skillet from the heat. Add the Parmesan generously and mix.
12
Add a little chopped parsley and mix it in to add color and freshness.
13
Serve the risotto with all the reserved guanciale on top.

Notes

The post does not provide quantities for the ingredients other than one garlic clove, nor does it specify the yield. It also suggests using fresh mushrooms, any preferred stock, or pancetta instead of guanciale. Cooking times and heat levels are not specified for most steps.