- In a large skillet over high heat, brown the mushrooms and pancetta in the oil until the mushrooms are golden brown. Add the parsley and cook for 1 minute. Set aside.
- In a saucepan, bring the broth and dried mushrooms to a boil. Reduce the heat and keep warm.
- In a large saucepan over medium heat, soften the onion in half the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the white wine and reduce until almost dry.
- Over medium heat, add the broth, about 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add broth, as needed. Add two-thirds of the sautéed mushrooms and cook for about 1 more minute.
- Take off the heat and add the Parmesan cheese and the remaining butter. Stir until the texture is very creamy. Adjust the seasoning.
- Divide the risotto into warm bowls. Top with the remaining sautéed mushrooms.
This is the perfect opportunity to discover varieties of wild or cultured mushrooms, such as chanterelles, blue feet, shiitake, oyster, etc..