Mushroom Risotto

We love a risotto! There is something so comforting about this creamy nice dish that offers so many options and varieties. You can tweak any risotto recipe and make it just perfectly fit your own taste. And it can be with meat, fish, vegetarian, vegan-- with a risotto everything is possible!

Time needed: 45 minutes
Preparation about 15 minutes
Cooking time about 20 minutes
Resting time: 10 minutes

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Ingrediens
1/4 cup diced pancetta or smoked bacon (about 50 g) - optional
1 cup chopped onion
2 cups sliced mushrooms
1/4 tsp ground white pepper
1/4 tsp fennel seeds
1/4 tsp dried rosemary 
1/4 tsp dried thyme 
1/2 cup dry white vine - optional
1 cup frozen vegetable mix (her we used carrot, peas, corn)
​1 cup rice (preferably Arborio rice, but any other kind will do as well) 
5 cups chicken stock (use vegetable stock to keep it vegetarian)
salt
olive oil
Parmesan cheese and/or truffle oil to serve

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Method
1. In a large, somewhat deeper, pan put 2 tbsp olive oil and add the diced pancetta. Fry for couple of minutes on medium high heat until the pancetta gets light brown and crispy. If you want to keep it vegetarian skip the bacon! :-) 
2. Add the onions an saute for another couple of minutes on medium heat until the onions get soft and turn slightly golden.
3. While the onions are sauteing put your stock in a separate bowl  and bring it to a boil.
4. Once the Onions are done add the mushrooms and cook them until they are soft and get a slight color.

5. Add the rice and the spices (all except the salt) and give it a good stir.
​6. Pour the wine over the rice and give it couple of seconds for the alcohol to evaporate. If you are not a fan of alcohol just skip this step, 

7. Keep cooking the risotto by adding the hot stock over your rice 1 cup at a time. And keep mixing!
8. When the rice is almost done (after some 10 minutes of cooking) add the frozen vegetables. 

9. Once the rice is cooked turn of the heat and give it a taste. Depending on how salty your sock was you might need to add some salt to the risotto.
10. Let the risotto rest for about 10 minutes. The risotto should be a bit more moist than what you want to serve because the rice will absorb more fluid while cooling down. 

11. Serve with some Parmesan cheese, truffle oil or finely chopped parsley (what ever you like best).

Have a bite!