Mushroom Pancetta Risotto

Prepare all ingredients in advance.

Warm Mushroom Stock over low heat.

Sauté pancetta over medium heat with some olive oil. Set aside.

Sauté shitake mushroom in same dish with more olive oil, season with salt and pepper. Set aside once most water cooked off from mushrooms.

Sauté garlic and onions in olive oil until translucent.

Add rice to onions and mix. Stir occasionally until slightly translucent.

Add white wine, stir until mostly cooked off.

Slowly mix in warmed mushroom stock while stirring rice. Near beginning, add crimini mushroom and some salt and pepper. Total reduction time should be around 20 minutes.

Near the end of the stock, add shitake mushrooms and pancetta to the rice.

When out of stock, or the rice is almost but not quite done, remove from heat, and mix in cheese, a small pat of butter, and a few drops of truffle oil.

Cover and rest for several minutes before serving.