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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.
Ingredients
Instructions
Slice the pancetta and bake it over medium-high heat until well browned, about 7 minutes.
Add the porcini mushrooms and eggplant, cooking until softened, about 4 minutes.
Stir in the chili flakes and oregano for a final minute.
Cook the risotto rice separately, stirring in warm stock until creamy.
Let everything simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
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.
