Pancetta in Bianco alla Porcini Mushrooms
A crispy Italian pancetta dish with porcini mushrooms and eggplant, finished with chili flakes and oregano, served over risotto rice.
Total time
48 min
Prep
20 min
Cook
28 min
Difficulty
easy
Cuisine
Italian
Ingredients
500gpancetta
1 cupporcini mushrooms
2eggplant
4 servingsrisotto rice
1 tspchili flakes
1 tsporegano
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Slice the pancetta and bake it over medium-high heat until well browned, about 7 minutes.
2
Add the porcini mushrooms and eggplant, cooking until softened, about 4 minutes.
3
Stir in the chili flakes and oregano for a final minute.
4
Cook the risotto rice separately, stirring in warm stock until creamy.
5
Let everything simmer for about 8 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the risotto rice, 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.
Calories
709
Protein
25.5g
Fat
56.8g
Carbs
25.6g
Fiber
8.7g
Sodium
1473mg
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★★★★★
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