You are|Are|Again} looking for inspiration recipes chicken, pancetta and wild mushroom risotto that are delicious? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious chicken, pancetta and wild mushroom risotto should have had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of chicken, pancetta and wild mushroom risotto, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare chicken, pancetta and wild mushroom risotto delicious wherever you are, because as long as you know the trick, this dish is can become dish special.

Ingredients and seasonings required exist in prepare

1. Prepare 1 Onion - Finely Chopped
2. Use 2 Chicken Breasts - Cut in to chunks
3. Prepare 60 g Pancetta - Diced
4. Prepare 100 g Mixed Wild Mushrooms
5. Use 250 g Arborio Risotto Rice
6. Use 800 ml Chicken Stock
7. Prepare 1 tablespoon Olive Oil
8. Prepare 1 Garlic Clove - Crushed
9. Prepare 1 tablespoon Parmesan
10. Prepare 1 Large Glass White Wine

Divide the rice into six portions. Chop the soaked mushrooms and add to the chestnut mushrooms. The risotto has the Robuchon trademarks, full flavors and complexity, yet is faithful to its Italian heritage. Texture is paramount: the salty crunch of the pancetta serves.

How to make:process Chicken, pancetta and wild mushroom risotto:

1. Fry the garlic and onion on a low heat for up to 5 minutes.
2. Add pancetta and chicken - cook until chicken starts to brown.
3. Add mushrooms and risotto rice, stir for 2 mins.
4. Continue to add stock as the rice absorbs the liquid. Continue stirring every so often for the next 20 minutes.
5. Take a sip from the glass of wine, and pour the rest in to the risotto - continue to stir.
6. Dish up the risotto and sprinkle on some parmesan.
7. Done and ready to serve!

Rice: Add the rice and cook over medium-high heat for about one minute, stirring to coat the rice. Instructions Heat the oil in a large pan. Stir in all the remaining ingredients, except the herbs and Parmesan cheese. Add mushrooms* and cook until light golden. Turn heat down to medium and return pot to the stove.

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