Chicken / Shittake / Pancetta / Sun-dried Tomatoes / Spinach Recipe

Directions

1. 1

   Prepare the Broth

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

2. 2

   Cook the Pancetta

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

3. 3

   Sauté the Vegetables

   In the same skillet, add the chopped onion and sauté until translucent. Add minced garlic and sliced shiitake mushrooms, cooking until softened.

4. 4

   Cook the Chicken

   Add the diced chicken to the skillet and cook until browned and cooked through.

5. 5

   Add Rice and Broth

   Stir in the Arborio rice and cook for 1-2 minutes. Gradually add the warm chicken broth, one ladle at a time, stirring continuously until absorbed before adding more.

6. 6

   Incorporate Sun-dried Tomatoes and Spinach

   Once the rice is al dente, stir in the chopped sun-dried tomatoes and spinach, cooking until the spinach wilts.

7. 7

   Finish with Cheese and Seasoning

   Remove from heat, stir in the grated Parmesan cheese, and season with salt and black pepper to taste.

8. 8

   Serve

   Plate the risotto, top with crispy pancetta, and garnish with chopped parsley.