Every day we learn something new, right?
And I ended up discovering something that I was always curious to know, but I had never looked for:
After all, what's the difference between bacon and pancetta?
They are very similar and even one can replace the other in a recipe, but there is one crucial difference: the bacon is smoked, while the pancetta is not.
The two come from the belly of the pig and are cured, but the pancetta is usually seasoned with spices.
And nothing better to retain this new knowledge than using the product, right? So this incredible pancetta risotto recipe has won me over.
It has that risotto beauty to look simple, but with complex flavors. #Loved it
Pancetta Risotto with Mushrooms
85G OF PANCETTA
50G OF MUSHROOM ENOKI
200G OF MUSHROOM OSTRA
CHAMPAGNE VINEGAR 15ML
DEMI-GLACE 24G OF VEGETABLES
ARNETO RICE 154G
MISE EN PLACE
Chop the onion into cubes
Slice the mushrooms.
Chop the parsley
Doure the pancetta for an 5 minutes.
Remove the pancetta from the pan and, in the same fat, brown the mushrooms for 3 minutes.
In the same pan saute the rice in the onion.
Add the semi-glace and 3 cups of water.
Let it cook, stirring occasionally.
With the rice almost dry, add the pancetta and the rest of the parmesan.
While the risotto cooks, mix the parsley with the vinegar, 1 / 3 of the parmesan and a little olive oil.
Mount the dish with the risotto, the mushrooms on top and finish with the mixture of parsley on top.