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Risotto with Pancetta and Mushrooms

Preparation Time
20 minutes
Cooking Time
10 minutes




Risotto with Roma Pancetta and Mushrooms

Simple and tasty, our mushroom and pancetta risotto recipe brings the authentic taste of Italy to your table.

Our Italian charcuterie specialists share this delicious recipe with you. Whether it’s to spoil a loved one or discover an easy-to-make recipe for busy weeknights, our risotto is the perfect dish. It’s also a great dish to serve if you want to impress your guests with your culinary savvy! Ready in less than 40 minutes, including preparation time, the mushroom and pancetta risotto is a real pleasure in the mouth. Toddlers and adults alike will love this tasty dish and will make it one of the most popular meals on your menu. Discover now all the steps to prepare our recipe for risotto with mushrooms and Roma pancetta.


1 cup of arborio rice

¾ cup of fresh parmesan shavings;

1 pack of sliced button mushrooms;

1 pack of Pancetta Roma dry cured and diced;

3 ½ cup chicken broth;

1 ½ chopped white onion;

1 ½ cup of baby spinach

15 ml olive oil or wild mushrooms and sage balsamic oil;

15 ml butter;

Salt and pepper, to taste

Fresh sage, to taste



Chop the onions and slice the mushrooms if it isn’t already done. When you’re done with that step, you can already start cooking.


Warm the olive oil or your wild mushrooms and sage balsamic oil in a medium or large saucepan or pot. When the oil is warm enough, add the onions and cook for 2 to 3 minutes or until the onions are tender.


Add the pancetta Roma, the mushrooms, and a little bit of fresh sage to taste. Leave to sizzle for about 2 minutes or until the ingredients begin to golden.


Once the ingredients have that nice golden color, add arborio rice and cook for 30 seconds while stirring constantly. Then add the chicken broth to the pot


Leave to simmer at medium heat for about 15 minutes while stirring from time to time.


After 15 minutes, add the baby spinach and continue cooking until the spinach has softened.


In the end, add the butter, parmesan and constantly stir for 1 to 2 minutes.


Taste the rice to ensure the cooking is complete. If the grain is still a little hard, add a little bit of water or milk and cook for 2 to 3 minutes. A good risotto with pancetta Roma is firm but tender under your teeth


Once your rice is cooked, take the pot off the stove and season with salt and pepper to taste.


As a final touch, add some more parmesan shavings and decorate your plate with a branch of fresh sage.


Serve your risotto with pancetta Roma and mushrooms immediately. Enjoy your meal!


Like pasta, rice should be al dente – just cooked, with a little bite.