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Sizzling Pancetta Risotto
A sizzling Italian pancetta risotto with porcini mushrooms and eggplant, finished with pecorino romano, oregano and parmesan, served with ciabatta.
Ingredients
Instructions
Slice the pancetta and saute it over medium-high heat until well browned, about 6 minutes.
Add the porcini mushrooms and eggplant, cooking until softened, about 5 minutes.
Stir in the pecorino romano, oregano, parmesan and fresh basil for 2 minutes.
Warm the ciabatta separately.
Let everything simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the ciabatta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
