Mushroom Risotto with Pancetta and Sage

Name: Mushroom Risotto with Pancetta and Sage
Yield: Serves 6 as main course, 8 as a first course
Cuisine: Europe, Italian
Ingredients: 2 , bay leaves; 4 sprigs, fresh parsley leaves; 1 ounce, dried porcini mushrooms; 3 1/2 cups, low-sodium chicken broth; 2 teaspoons, soy sauce; 4 tablespoons, unsalted butter; 1 1/4 pounds, cremini mushrooms, wiped clean with a paper towel, stems discarded, and caps cut into fourths if small or sixths if medium or large; 2 , medium onions, chopped fine (2 cups); 1/2 teaspoon, table salt; 3 medium cloves, garlic, pressed through garlic press or minced (about 1 tablespoon); 2 ounces, pancetta, finely chopped; 1 pound, Arborio rice (2 1/8 cups); 1 cup, dry white wine or dry vermouth; 2 ounces, Parmesan cheese, finely grated (about 1 cup); 2 tablespoons, chopped fresh parsley leaves; 1 tablespoon, minced fresh sage leaf

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Meat
Pork
Rice
Vegetables

Appears in Cook's Illustrated September/October 2003

Could we develop rich mushroom flavor without turning to pricey foraged fare?

SERVES 6 as main course, 8 as a first course

TIME 1¾ hours

Why This Recipe Works

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