Risotto with Pancetta and Mushrooms

Peel and chop the mushrooms into thick slices. Cut the pancetta into one cm cubes, discarding the rind and any excessive fat  Picture  . Put the porcini in a small quantity of water just covering them.

Peel and finely chop the onion and soften in a heaped tablespoonful of butter in a saucepan. When done stir in the rice and add a ladle of stock and make a risotto in the normal way.

As soon as the porcini are soft, pour the soaking liquor into the risotto and add the porcini to the chicken stock (and if possible don't allow into the risotto).

Meanwhile, fry the pancetta cubes in a couple of tablespoonfuls of olive oil over a hot flame until golden brown  Picture  . Peel and cut into quarters the mushrooms and cook in a little butter until soft, and sprinkle over a little cayenne pepper  Picture  .

When the risotto is more or less done stir in the mushrooms including the cooking juices, and the pancetta cubes. Stir in a tablespoonful each of grated parmesan and butter and season with salt. Stir in some chopped parsley and serve  Zoom  .