Ingredients

  • 250g risotto
  • 200g chestnut mushrooms
  • 200g white mushrooms
  • 100g pancetta or similar
  • 500ml mushroom or vegetable stock
  • 200g crème fraîche
  • 15g parsley
  • 50g parmigiano reggiano

Instructions

  1. Preheat the oven at 180°C.
  2. Fry the pancetta in a pan for 5 minutes.
  3. Cut all the mushrooms in the meantime, you can make the parts however big you prefer.
  4. Add the risotto in the frying pan and fry for another 3 minutes until the kernels are translucent at the edge.
  5. Put the risotto mixture in a baking tray (or oven dish) and bake in the middle of the oven.
  6. After about 30 minutes, mix the crème fraîche, shredded parsley and parmigiano through the risotto.
  7. Return to the oven for an additional 10 minutes.
  8. (Optionally) have some fruity white wine with this 🙂