Serves: Makes 4 to 6 servings
- 3 tablespoons butter, plus 1 tablespoon to finish
- 3 tablespoons virgin olive oil
- 1 large onion sliced (or substitute ½ cup chopped green onions)
- 6 oz. anise pancettini diced ¼"
- ½ cup fresh *mushrooms, sliced 2 cups Arborio rice
- 1¼ cups dry white wine
- 6–8 cups chicken stock Heated to just boiling
- Salt and pepper to taste
- Finely grated Parmesan cheese
*Chanterelles sautéed in brown butter are a good option when in season. To avoid overcooking them, add them to the risotto towards the end of the cooking time. Select small chanterelles that look freshly picked and have no dark, decaying parts. After rinsing in water, make sure they are completely dry before sautéeing.
Using a 4 quart heavy saucepan, heat the oil and the butter over medium heat. Add the onion and cook until onions are transparent, add pancettini, and sauté until pancettini is crisp—then add mushrooms and briefly sauté at low heat for 1–2 more minutes.
Add the rice to the above mixture and stir until the rice is well coated about 3 minutes, then add the wine and let evaporate. Start adding the hot broth, a cup at a time, to the rice mixture- stirring continually. Wait until each addition is almost completely absorbed before adding the next cup of broth—repeat using 6–8 cups of broth. This should take about 20 total minutes at medium heat.
When the rice is al dente (a bit chewy), drop in the last tablespoon of the butter. Bring the dish to the table and add about 1 cup of grated Parmesan, mix and serve hot.