Risotto with sun-dried tomatoes and pancetta

Ingredients

• 15 ml (1 tbsp) of canola oil
• 1 pack of diced cooked pancetta (125g)
• 1 container of 200g bistro mushroom mix, sliced
• 2 finely chopped dried (French) shallots
• 10 ml (2 tsp) chopped garlic
• 500 ml (2 cups) of rinsed and drained Arborio rice
• 160 ml (2/3 cup) of white wine
• 1.25 liters (5 cups) of hot chicken broth
• 15 ml (1 tbsp) of butter
• 60 ml (1/4 cup) grated Parmesan cheese
• Pepper to taste
• 250 ml (1 cup) of arugula
• 1 drizzle of olive oil

For the sun-dried tomatoes:

• 500 ml (2 cups) of cherry tomatoes
• 15 ml (1 tbsp) of olive oil
• 10 ml (2 tsp) chopped garlic
• 5 ml (1 tsp) chopped fresh thyme
• 10 ml (2 tsp) of sugar
• Salt and pepper to taste

Steps

• Preheat the oven to 205 °C (400 °F).
• Place the cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with oil, then add the garlic, thyme, and sugar. Season with salt and pepper and stir. Bake for 15 to 20 minutes.
• Meanwhile, heat the canola oil in a large saucepan over medium heat. Fry the pancetta for 5 to 7 minutes, until crisp. Remove from the heat and set aside on a plate.
• In the same saucepan, heated over medium-high heat, cook the bistro mushroom mix and shallots for 5 to 6 minutes, until the mushrooms are golden brown and the shallots are tender. Set aside with the pancetta.
• Place the garlic and rice in the saucepan. Stir for 1 minute to coat the rice well with garlic.
• Pour in the white wine and heat until the liquid has almost completely reduced.
• Pour 250 ml (1 cup) of hot broth and continue cooking, stirring constantly, until the liquid is completely absorbed. Repeat this process, adding 250 ml (1 cup) of broth at a time and stirring constantly, until all the hot broth is used up and the rice is creamy and al dente. Remove from the heat.
• Stir in the pancetta, mushrooms, butter and Parmesan cheese. Season with pepper and mix gently.
• Divide the risotto among plates. Garnish with sun-dried tomatoes, rocket, and a drizzle of olive oil.