Autumn Risotto (Risotto Autunnale)
Category: Main Courses
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Champignon Mushrooms | 450g |
| Pancetta (unsmoked) | 150g |
| Leek | 40g |
| Vegetable Broth | 1L |
| Grana Padano Cheese (DOP) | 50g |
| Butter | 30g |
| Parsley | to taste |
| Extra Virgin Olive Oil | to taste |
Instructions
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Prepare the Broth: Begin by placing the vegetable broth on the stove to keep it warm throughout the cooking process.
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Prepare Vegetables: Thinly slice the leek into rings and set aside. Clean and slice the champignon mushrooms as desired. If you’re unsure how to clean mushrooms, check our guide for helpful tips. Cut the pancetta into roughly 1 cm thick strips and set it aside.
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Cook the Base: In a large saucepan, heat a splash of extra virgin olive oil over medium heat. Add the sliced leek and cook it gently, stirring occasionally, for about 2–3 minutes until it softens. Then, add the pancetta strips to the pan and cook for an additional 2–3 minutes, stirring often. The goal here is to melt the pancetta fat and allow it to infuse the dish with its flavor.
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Cook the Risotto: Add the Carnaroli rice to the pan, stirring to coat the grains in the flavorful oil and pancetta mixture. Toast the rice for 1–2 minutes, stirring occasionally, to release its fragrance.
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Add the Broth: Start adding the warm vegetable broth, one ladle at a time, to the rice. Stir gently, allowing each addition of broth to be absorbed before adding more. Continue this process for about 18–20 minutes, or until the rice is creamy and al dente. If necessary, adjust the seasoning, keeping in mind that the pancetta and cheese will add salt to the dish.
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Finish the Risotto: Once the rice is perfectly cooked, remove the pan from the heat. Stir in the butter until the risotto is velvety and rich. Add the Grana Padano cheese, mixing thoroughly to create a creamy, cheesy texture.
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Garnish and Serve: Sprinkle with freshly chopped parsley for a burst of color and aroma. Serve your autumn risotto hot, and enjoy this comforting dish full of seasonal flavors.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~12g |
| Carbohydrates | ~60g |
| Fat | ~18g |
| Saturated Fat | ~6g |
| Fiber | ~2g |
| Sugars | ~2g |
| Sodium | ~800mg |
This Autumn Risotto combines the rich flavors of pancetta, mushrooms, and leeks with the creamy texture of Carnaroli rice and Grana Padano cheese. Perfect for a cozy dinner, this dish showcases the best of fall ingredients in every bite!
