Chicken / Shiitake Mushrooms / Spinach / Sun-dried Tomatoes / Pancetta Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken broth and keep it warm over low heat.

2. 2

   Cook the Pancetta

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy. Remove pancetta and set aside.

3. 3

   Sauté Vegetables

   In the same skillet, add another tablespoon of olive oil. Add the chopped onion and minced garlic, sautéing until translucent. Then add the sliced shiitake mushrooms and cook until tender.

4. 4

   Cook the Chicken

   Add the diced chicken to the skillet and cook until no longer pink. Season with salt and black pepper.

5. 5

   Add Rice

   Stir in the Arborio rice, cooking for about 2 minutes until the rice is slightly translucent.

6. 6

   Add Broth Gradually

   Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding more.

7. 7

   Incorporate Spinach and Sun-dried Tomatoes

   Once the rice is creamy and al dente (about 18-20 minutes), stir in the chopped spinach, sun-dried tomatoes, and cooked pancetta. Cook for another 2-3 minutes.

8. 8

   Finish with Cheese

   Remove from heat and stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning if necessary.

9. 9

   Serve

   Serve hot, garnished with extra parmesan and parsley if desired.