Mushroom Asparagus Pancetta Risotto

1 cup Arborio Rice

3 cups chicken stock

1 small onion chopped fine

2 cups mushrooms, white, cremini, wild or any combination of those

¾ cup diced pancetta

½ - 1 cup grated Grana Padano or Reggiano Cheese

2 Tbsp Liquid Gold Cobrancosa Extra Virgin Olive Oil

2 Tbsp Liquid Gold Butter Flavoured Olive Oil

1 cup Asparagus cut into ½ inch pieces

1 cup dry white wine

2 Tbsp Liquid Gold Neopolitan Herb Balsamic vinegar

2 Tbsp chopped Parsley

1 clove chopped fresh garlic

2 sprigs fresh thyme


  1. Place stock in a medium saucepan and heat to a gentle simmer.
  2. Put oils in a large saucepan on medium heat. Add onions and garlic. Saute without browning until translucent, approximately 5 minutes.
  3. Add rice and mushrooms, stir to coat in the oil. Continue to stir for about 3 more minutes. Add white wine.
  4. Using a ladle, add one scoop of the stock to the rice, and stir with a wooden spoon as it starts to cook. When stock is mostly absorbed, add another ladle of stock.
  5. Repeat this process, stirring frequently, until rice is cooked ‘al dente’. When rice is almost done, add asparagus pieces. Stir gently as asparagus cooks.
  6. Remove from heat and stir in cheese and chopped parsley. serve immediately, drizzled with Rosemary Olive oil if desired.

Serves 4

Recipe courtesy of Chef Krista Melanson

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