Risotto de hongos y panceta

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, Risotto de hongos y panceta. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Risotto de hongos y panceta is one of the most favored of current trending meals on earth. It's easy, it is fast, it tastes delicious. It's appreciated by millions daily. They are nice and they look fantastic. Risotto de hongos y panceta is something which I've loved my whole life.

Many things affect the quality of taste from Risotto de hongos y panceta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto de hongos y panceta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Risotto de hongos y panceta is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Risotto de hongos y panceta using 13 ingredients and 7 steps. Here is how you cook it.

Llegó la hora de preparar la comida y al abrir la nevera vi que tenía unas cuantas setas y algunos champiñones que llevaban un par de días y no iban a aguantar mucho tiempo más en buen estado, así que decidí aprovecharlos para hacer este plato. Está realmente bueno y es fácil de hacer, así que..., animaros a prepararlo un día.

Ingredients and spices that need to be Take to make Risotto de hongos y panceta:

1. 85 g setas
2. 85 g champiñones
3. 1 cebolleta
4. 1 puerro, la parte blanca
5. 60 g panceta
6. 120 g arroz bomba
7. 75 ml vino blanco
8. 750 ml caldo de pollo o agua y una pastilla
9. 1 cucharadita postre de ajo en polvo
10. 45 g mantequilla
11. 40 g queso parmesano rallado
12. Sal y pimienta negra
13. Aceite de oliva

Instructions to make to make Risotto de hongos y panceta

1. Vamos a picar finamente el puerro y la cebolleta y a laminar los champiñones y a trocear las setas y la panceta.
2. Poneos una cazuela al fuego medio con la mantequilla, cuando se derrita, agregamos la cebolleta, el ajo en polvo y un poquito de sal y dejamos pochar a fuego medio-bajo 7 minutos o hasta que la cebolleta esté blandita.
3. Echamos un chorrito generoso de aceite y el puerro, removemos y dejamos que se poche durante 5 minutos. Agregamos la panceta, removemos y cocinamos a fuego medio un par de minutos, hasta que se dore.
4. Añadimos las setas, los champiñones y un poquito de pimienta negra, mezclamos todo y dejamos que se vayan haciendo durante 5 minutos, hasta que veamos que cogen colorcito. Vertemos el vino blanco y cocinamos a fuego alto un par de minutos hasta que se evapore el alcohol.
5. Incorporamos el arroz, removemos y cocinamos (sin agregar caldo) un par de minutos a fuego medio. Ahora vamos agregando el caldo caliente poco a poco, echamos un cazito de caldo y hasta que el arroz no lo haya absorbido no agregamos más, repetimos la operación hasta que el arroz adquiera el punto deseado. Vamos a remover haciendo una especie de 8 con la espátula. Este proceso durará entre 15-20 minutos.
6. Cuando tengamos nuestro arroz hecho, apartamos del fuego y agregamos el queso, removemos para que se integre todo bien.
7. Ya tenemos nuestro risotto, listo para comer. Buen provecho!!

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