Red Wine Risotto with Mushrooms, Pancetta and Peas
Creamy red wine Parmesan risotto topped with golden mushrooms, sweet peas and crispy pancetta. An elegant holiday side dish for Christmas dinner, Thanksgiving or special occasions. The toppings are spooned over the rice just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 Minutes
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: STOVETOP
- Cuisine: Holiday Recipes, ITALIAN INSPIRED
Ingredients
Scale
For the Red Wine Risotto
- 5–6 cups low-sodium chicken broth, plus more if needed
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 large shallot, finely chopped
- 3 garlic cloves, minced
- 1½ cups Arborio rice, uncooked and unrinsed
- 1 cup dry red wine, such as Pinot Noir or Merlot
- ¾ cup freshly grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
- Kosher salt, to taste
For the Mushroom, Pancetta and Pea Topping
- 4 ounces pancetta, diced
- 16 ounces cremini mushrooms, cleaned, dried and sliced
- 1 tablespoon olive oil, as needed
- 1 tablespoon unsalted butter
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves
- 2–3 tablespoons low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
For Serving
- Freshly grated or shaved Parmesan cheese
- Fresh thyme leaves or chopped parsley, optional
Instructions
- Warm the broth. Bring the chicken broth to a gentle simmer in a saucepan. Reduce the heat to low and keep hot throughout cooking.
- Cook the pancetta. Add the pancetta to a large skillet over medium heat. Cook for 6–8 minutes, stirring occasionally, until golden and crisp. Transfer to a paper towel-lined plate with a slotted spoon. Leave approximately 1 tablespoon of rendered fat in the skillet.
- Brown the mushrooms. Increase the heat to medium-high. Cook the mushrooms in two batches, adding olive oil as needed if the skillet becomes dry. Cook each batch for 5–7 minutes, stirring occasionally, until the moisture evaporates and the mushrooms develop golden edges. Transfer to a plate and reserve the skillet.
- Cook the shallot and garlic. In a separate wide, heavy-bottomed sauté pan or Dutch oven, heat the olive oil and 1 tablespoon butter over medium heat. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Toast the rice. Add the Arborio rice and stir for about 2 minutes, coating the grains in the butter and oil.
- Add the red wine. Pour in the wine and simmer, stirring frequently, until most of the liquid has been absorbed, about 3–4 minutes.
- Gradually add the broth. Stir in approximately ½ cup hot broth. Maintain a gentle simmer, stirring frequently. When most of the liquid has been absorbed but the rice is still moist, add another ½ cup. Continue for 18–25 minutes, until the rice is creamy and tender with a slight bite in the center. Start tasting around 18 minutes. Use additional hot broth as needed; you may not need all of it.
- Warm the topping. When the rice is almost ready, return the reserved skillet to medium heat. Add 1 tablespoon butter, the browned mushrooms, frozen peas, thyme and 2 tablespoons broth. Cook for 3–4 minutes, stirring gently, until the peas are tender and everything is hot. Add the remaining tablespoon broth if needed. Season to taste.
- Finish the risotto. Remove the risotto from the heat. Stir in the remaining 2 tablespoons butter, Parmesan and black pepper. Taste before adding salt. Add a splash of hot broth to create a loose, creamy consistency.
- Assemble and serve. Spoon the risotto onto a warm, shallow serving platter. Spoon the mushrooms and peas generously over the top, leaving some risotto peeking out around the edges. Scatter the crispy pancetta down the center and finish with extra Parmesan and optional herbs. Keep the toppings on top of the rice and serve immediately.
Notes
- Wine: Use a dry red wine you enjoy drinking. Avoid sweet red wines. The wine will affect the color of the finished risotto.
- Rice: Do not rinse the Arborio rice. Its starch helps create the creamy consistency.
- Consistency: Risotto thickens as it sits. Add a final splash of hot broth before plating so it stays soft and creamy.
- Pancetta substitute: Use an equal amount of diced bacon for a smokier topping.
- Without wine: Replace the wine with 1 cup additional broth. Cooking does not necessarily remove all the alcohol from wine.
- Make-ahead prep: Cook the mushrooms and pancetta ahead and refrigerate separately. Reheat the mushrooms with the peas as directed, and briefly re-crisp the pancetta if needed. Cook the risotto just before serving.
- Storage: Refrigerate promptly in covered containers and use within 3–4 days. Store toppings separately when possible. Reheat the rice gently with extra broth until hot throughout.