Wild Mushroom Risotto

Earthy mushrooms, rich pancetta, herbs, and white wine bring this wow factor risotto to life. Combining these flavors will leave you with a restaurant-quality dish in the comfort of your own home.



  • 6 cups vegetable broth
  • 4 oz chopped pancetta
  • 2 tbsp neutral oil
  • 6 tablespoons of butter separated
  • 1 medium-sized leek, only dice white portion
  • 2 medium-sized shallots, diced
  • 1 small bulb of fennel, diced
  • 2 cups of chopped wild mushrooms such as porcini, chanterelle, shiitake, and cremini
  • 1 tsp salt, more to taste
  • 1/2 tsp pepper, more to taste
  • 2 cups of arborio rice
  • 4-6 cloves of garlic thinly sliced
  • 1 teaspoon of fresh thyme, chopped
  • 1/2 cup dry white wine
  • 1/4 cup plus more freshly grated parmesan cheese
  • Parsley leaves for garnish


  1. In a D5 Sauté pan, add the pancetta and turn the heat to low. Let the pancetta render down and get crispy, roughly 10 minutes. Remove the pancetta from the pan keeping the rendered fat and set the cooked pancetta aside.
  2. Over medium-low heat, add 2 tablespoons of neutral oil and 2 tablespoons of butter. When melted, add the leeks, shallots, fennel, and sauté for 5 minutes until sweated down and translucent. Add the mushrooms and sweat down for 6 to 8 minutes or until the liquid has escaped and the mushrooms are caramelized. Season with salt and pepper.
  3. Add the arborio rice, garlic, and thyme. Stir to combine, and let cook until the aromatics are fragrant and the rice becomes translucent on the outer part of the grain for roughly 2 to 3 minutes.
  4. Pour in the white wine and deglaze the pan getting the fond off the bottom of the pan and letting the flavors combine. Once the wine has cooked down roughly 3 minutes, begin adding the warmed stock slowly, about 1/2 cup at a time. Let the stock reduce down before adding more. Continue this process until the rice is cooked through but not mushy. The risotto should not take more than 25 minutes to be fully cooked.
  5. Once the rice is cooked, turn off the heat, and add two tablespoons of butter along with 1/4 cup of grated parmesan cheese. Incorporate completely. Taste and adjust the seasoning with salt and pepper if needed.
  6. Ladle into bowls, and top with the cooked pancetta and more cheese if desired. Serve immediately.

Pro Tip

If the rice is taking longer to cook your pan is not hot enough, if the rice is cooking too quickly the heat is turned too high. Regulating the heat will ensure the rice is cooked to perfection. Use the 25-minute timeframe as a measuring guide to stick to the cooking time.


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