8 oz. mixed mushrooms (shiitake, trumpet and golden oyster), sliced or left whole if they're small.
1 cup Arborio or Carnaroli rice (don't wash the rice)
½ cup dry white wine (I used sauvignon blanc)
¼ cup grated Parmesan cheese
Chopped parsley for garnish
salt & pepper
Instructions
In a saucepan, heat broth and keep it simmering on the stove.
In a skillet or saucepan, fry bacon/pancetta/pork fat until crispy. Season with salt & pepper if using pork fat. Drain fat, reserving 1 tablespoon, if you like. Remove crispy pieces of bacon/pancetta/pork fat and set aside.
Add 1 tablespoon of olive oil, or use rendered fat, and sauté mushrooms, until tender. Remove and set aside.
Add remaining oil and butter and sauté garlic and shallots until soft but not browned so it won't discolor the rice.
Add rice and stir until all grains are coated in oil and they begin to crackle. Add wine and stir until it's fully absorbed.
Add heated broth, just enough to cover the rice. Stir frequently until almost all broth is absorbed.
Continue to add broth, about ¾ cup at a time, stirring until it is absorbed before adding more. Use enough broth to cook the rice until it's just al dente.
Once the rice is cooked to the desired consistency, remove from heat, stir in reserved mushrooms and Parmesan cheese.
Serve immediately, garnishing with chopped parsley, more Parmesan, and sautéed mushrooms. Sprinkle reserved crispy pieces of bacon/pancetta/pork cracklings on top.
Recipe by Fiesta Friday at https://fiestafriday.net/2021/02/25/mushroom-risotto-with-pork-cracklings/