Chicken and Mushroom Risotto with Pancetta

Bridget’s #8

I started making risotto about 10 years ago.  I am a big Food Network fan and I was watching Giada make her mushroom risotto and decided to give it a try and now it is my family’s favorite dish.  I have perfected it over the years and have made it my own.  I am not one for measuring so every time I make it is a little different.  Bridget is my best critic.  There for a while I was making it every week and I would ask her thumbs up or thumbs down.  I am excited to share my perfected Risotto with you!!!!

Here is how I do it:

Chicken and Mushroom Risotto with Pancetta

Stock

1 box of chicken broth

2 cups of water

2 tablespoons of chicken Better Than Bouillon

1 whole lemon

A hand full of thyme sprigs

2 cloves of garlic

4 slices of thin pancetta

1 small red onion chopped

2 large portabella mushrooms chopped

1 cup of Arborio rice

½ cup of white wine

8-10 stalks of asparagus; the tough bottom parts removed and cut in half

Either the meat of 2 whole roasted chicken breast or one rotisserie chicken; pulled and shredded

½ cup of parmesan cheese

Bring all of the stock ingredients to a simmer in a large stock pot.  Cover and keep warm.

Cook the pancetta until crisp in a large saute pan and place on plate for later.  In the pancetta grease saute the onions until soft and then add the chopped portabella mushrooms.  This is when you want to cook the vegetables until they are golden.  This is the make or break point in the flavor of the risotto.  The darker the vegetables the more flavorful!  Now not so brown that they are to the point of burning but look for the mushrooms to become a deep color and the onions have absorbed that portabella color!

At this point you will add the risotto and mix with the vegetables.  Add the wine and while stirring scrape up the golden flavors from the bottom of the pan.  Pancetta grease, caramelized veggies…… oh my!!!!

Once the wine has been absorbed into the rice, start adding your flavored broth a cup at a time.  You will see tiny thyme leaves being added to your risotto dish…this means it is going to be just right!  After making risotto for 10 years I am a firm believer that your stock should have a base flavor that the rice will absorb.  I love the combination of thyme, lemon and garlic.

You will continue adding the broth one cup at a time until you see the risotto starch forming a creamy sauce.  I like my rice soft but some of the chefs in the world like it al dente.  It is your choice.

Just before the rice is done I take out all of the solids from the stock and blanch my asparagus. 

Once your asparagus are cooked but crunchy add them to the rice as well as your shredded chicken and parmesan cheese.  Crumble your pancetta on top and you are ready to serve!