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Risotto with Mixed Mushrooms, Provolone, and Pancetta

Servings: 4


  • 2 Tbs. extra-virgin olive oil
  • 1 cup (about 4 oz.)  diced pancetta
  • 2-1/2 cups (about 6 oz.) coarsely chopped mixed mushrooms
  • 2 sprigs fresh thyme
  • Freshly ground white pepper
  • 4 cups unsalted chicken  broth; more if necessary
  • 2 Tbs. unsalted butter
  • 3/4 cup (about 3-1/2 oz.) minced shallot
  • 4 cloves garlic, minced
  • 2-1/2 cups (about 15 oz.) arborio rice
  • Kosher salt
  • 2/3 cup dry white wine
  • 1-1/2 cups (about 4 oz.) coarsely grated mild BelGioioso  provolone
  • 1 Tbs. finely chopped fresh flat-leaf parsley


  • In a large skillet on medium heat, add 1 Tbs. of the oil, the pancetta, the mushrooms, the thyme, and a few grinds of pepper. Cook, stirring occasionally, until the pancetta and the mushrooms begin to brown in places, about 12 minutes. Transfer to a paper-towel-lined plate and set aside. Meanwhile, in a medium saucepan, bring the broth to a boil over high heat, reduce to a simmer, and keep warm.
  • In another medium saucepan on medium heat, combine 1 Tbs. of the butter and the remaining 1 Tbs. of the oil. When the butter has melted, add the shallot and cook, stirring occasionally, until translucent, about 1-1/2 minutes. Add the garlic and cook until just fragrant, about 30 seconds. Add the rice, and 1/4 tsp. of salt, and cook, stirring occasionally until it turns translucent. Add the wine and cook, stirring occasionally, until it mostly evaporates.
  • Ladle about 3/4 cup of the broth into the rice mixture and stir continually with a wooden spoon until the rice has absorbed most of the liquid. Repeat with the remaining broth until the rice is just tender, but still al dente. Remove from the heat, add the provolone and the remaining 1 Tbs. butter, and stir until just melted. Adjust the seasoning to taste with salt and pepper, divide the risotto among 4 shallow bowls, top each bowl equally with the mushroom mixture and the parsley, and serve immediately.


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