Risotto is one of my absolute favorite dishes to make. It is actually quite simple to make so I'm unsure why people are so scared of it. The one thing that I can think of is that you need to stand near the stove the entire 20+ minutes that the risotto is cooking - it requires constant stirring. Thankfully I have an awesome boyfriend who stood by the stove with me while the risotto was cooking. I'd like to say that he loves to be helpful in the kitchen but the fact is he was just starving - I love him regardless!
Add 1 cup of the hot stock to the pan and cook, stirring constantly, until the rice has absorbed most of the stock, 1 to 2 minutes. Continue to cook the risotto, adding the stock 1 cup at a time, and stirring constantly between additions until it is absorbed. Cook the risotto until it has a creamy, porridgelike consistency, about 20 minutes.
Risotto is a classic Italian specialty and I'm proud to say it is one of my specialties as well! This dish in particular screams "Italian" to me, probably because of the specific ingredients - wine, pancetta, arborio rice and grated Parmigiano-Reggiano cheese. Come on! "The salty crunch of the pancetta serves as a palate-pleasing counterpoint to the tenderness of the mushrooms, with the al dente rice making a midpoint between the two," says the cookbook writers. I hope you enjoy this dish as much as I did!