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Salumificio La Rocca - Salumi tipici piacentini

Risotto with cardoncelli mushrooms and bacon from Piacenza DOP

The recipe is by food blogger Alessandra Barbone published on her blog
Cardoncelli mushrooms are typical of the Murge region which I combined with Pancetta Piacentina PDO which has a unique delicacy and its melt-in-your-mouth with the heat of the risotto has given the risotto a soft and enveloping taste.
Well, try it and let me know your judgment.
I use carnaroli or arborio rice without distinction for risotto.
320 g of arborio rice
300 g of cardoncelli mushrooms
200 g of Pancetta Piancetina PDO Salumificio La Rocca cut into slices not too thin
1 shallot
extra virgin olive oil to taste
grated parmesan to taste
a few strands of fresh chives
vegetable broth to taste
I cleaned and trimmed the mushrooms, cut them into not too small pieces and kept them aside.
I cut the Piacenza pancetta tenedone into thin strips and set aside 4 slices for decoration.
In a saucepan I put the peeled and chopped shallot with plenty of extra virgin olive oil. I did heat until the shallot became transparent, I added the rice that I toasted very well. I then combined the mushrooms and started adding a ladle of hot broth at a time, stirring occasionally. About halfway through the cooking of the rice I also added the bacon from Piacenza cut into strips. I brought it to cooking always adding a ladle of broth as soon as the rice tended to dry out too much. I did not add salt because the broth was already salted and also the Piacenza pancetta is savory, so I didn't want the risotto to be salty at the end. You adjust and add some if necessary.
Once the rice is cooked, I turned off the heat and added 3 tablespoons of grated Parmesan cheese to whisk the risotto. Do not let the risotto dry too much, it must remain soft otherwise it will be dry and unpleasant.
In the meantime, I had prepared 4 roses by folding the bacon slices in half and then rolling them on themselves made to become crispy in the microwave at maximum power for 3 or 4 minutes, or they can be toasted in a convection oven at 180 ° for about 15 minutes.
I served the risotto immediately, decorating each dish with a little bacon rose and sprinkling rings of chives on the