Mushroom and Pancetta Risotto

Method

1. Prepare the vegetable broth: in a pot, combine roughly chopped carrot, celery, and onion with cold water, a drizzle of oil, and herbs (rosemary, thyme, marjoram). Bring to a boil, then simmer for about 15 minutes.
2. In a large pan, melt a knob of butter with a little olive oil. Add finely sliced red onion, spring onion, and a crushed garlic clove. Sauté gently until the onion becomes soft and translucent.
3. Add the Carnaroli semi-whole grain rice to the pan and toast it over medium heat, stirring constantly, until it crackles and becomes translucent.
4. Deglaze the rice with a glass of white wine and let it evaporate completely.
5. Begin adding the hot vegetable broth, one ladle at a time, stirring occasionally. Cook the risotto, adding more broth as needed, for about 15-18 minutes until the rice is al dente.
6. Meanwhile, in a separate hot pan, sear the sliced cardoncelli mushrooms with a little oil until golden and caramelized. Set aside.
7. When the risotto is almost ready, stir in the seared mushrooms.
8. Remove the pan from the heat. Add cold butter cut into cubes and grated Parmigiano Reggiano. Stir vigorously to create a creamy emulsion (mantecatura). Season with salt and freshly ground black pepper.
9. Gently fold in slices of three-cooked pancetta, letting them warm up in the risotto.
10. Serve immediately, garnishing with additional pancetta, fresh herbs, and a final grating of Parmigiano if desired.