Rustic Italian Pancetta and Mushroom Risotto

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Creamy arborio rice cooked low and slow with savory pancetta and earthy mushrooms, finished with Parmesan and fresh herbs. This Italian-inspired rice and grain recipe, ready in about 50 minutes, pairs arborio rice, chicken broth, pancetta for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups arborio rice
• 5 cups, kept warm chicken broth
• 4 oz, diced pancetta
• 8 oz, sliced cremini mushrooms
• 1 large, finely chopped shallot
• 2, minced garlic cloves
• 1/2 cup dry white wine
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3/4 cup freshly grated Parmesan cheese
• 1 tbsp leaves fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed skillet over medium heat. Add 4 oz diced pancetta and cook for 4-5 minutes until crisp and golden. Remove pancetta with a slotted spoon and set aside, leaving fat in the pan.
2. Step 2: Add 8 oz sliced cremini mushrooms to the pan and sauté for 5-6 minutes until browned and their moisture evaporates. Add 1 large finely chopped shallot and 2 minced garlic cloves, cooking for 2 minutes until fragrant.
3. Step 3: Stir in 1 1/2 cups arborio rice and cook for 2 minutes, stirring constantly until rice edges look translucent.
4. Step 4: Pour in 1/2 cup dry white wine and stir until fully absorbed.
5. Step 5: Begin adding 5 cups warm chicken broth one ladle at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more. Continue this process for about 18-20 minutes until rice is creamy and al dente.
6. Step 6: Stir in 3 tbsp unsalted butter, 3/4 cup freshly grated Parmesan cheese, 1 tbsp fresh thyme leaves, reserved pancetta, 1 tsp salt, and 1/2 tsp black pepper. Mix well and serve immediately.