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Porcini, Bacon, and Onion Risotto R.O.T.W.

Combine porcini mushrooms, guanciale (italian bacon), and onion… you have now reached risotto nirvana. One of the biggest secrets to this extraordinary risotto, is the type of wine I use which I will share with you in this recipe. So without further adieu, here is one of my favorite risotto recipes.


-1 white onion chopped

-1/4 pound of guanciale pork cheek (bacon will work if you can’t find pork cheek) chopped

-1 porcini mushroom, washed and sliced, separating the head and the stem into two bowls

-1 cup rice (dry)

-3/4 cup of white wine (use sardinian vernaccia white  wine)

-3 ladles of vegetable or chicken broth

-3 Tbls butter

-1/2 cup grated parmigiana cheese


Start by cleaning and chopping all of your ingredients.

Place the chopped guanciale (or bacon if you don’t have guanciale) in a pan without any oil or butter. Add the chopped onion and sauté until guanciale and onion are cooked.

Add the raw rice to the pan and stir.

Cook on medium heat, constantly stirring until the rice is browned.

Add one ladle of broth to the pan. Stir until rice has completely absorbed the liquid.

Add the chopped stem of the mushroom and stir for 2 minutes.

Add the chopped head of the porcini mushroom to the pan and continue to stir.

Add the remaining 2 ladles of broth and stir until all the liquid is absorbed.

Add the butter and parmigiana cheese. Turn off the stove and proceed to stir quickly and continuously for 1 minute. Season with salt and pepper to taste.

And then…

ENJOY (with a nice glass of wine of course)! Buon apetito!

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