A TASTE OF C-CAP:
Carmine’s Cremini Mushroom and Pea Risotto

• 6 c. chicken stock
• 2 Tbs. extra virgin olive oil
• 1 Tbs. butter
• 2 slices pancetta, 1/2-inch thick, small dice
• 3 shallots, minced
• 1 pt. cremini mushrooms, large dice
• Kosher salt and black pepper
• 2 c. Arborio rice
• 1/2 c. white wine
• 1/2 c. chopped fresh basil
• 1 box frozen green peas
• 1/2 c. grated Parmesan cheese

1. Heat chicken stock in large pot.
2. In separate nonstick pot, heat olive oil and butter on medium heat until butter melts into oil. Add pancetta. Cook until fat has rendered and pieces have some golden color and are slightly crispy, about 5 minutes.
3. Add shallots to pancetta and cook about 2 minutes. Add mushrooms. Season with 1 tsp. salt and 1/2 tsp. black pepper. Cook until mushrooms are soft, about 3 minutes.
4. Add Arborio rice; stir to coat with pancetta, shallots and mushrooms. Add white wine; stir until rice absorbs all liquid.
5. Begin adding hot chicken stock, 2 ladles at a time. Stir until rice absorbs most of the liquid.
6. After first round of stock, add frozen peas and 1/4 c. basil. Continue adding stock, 2 ladles per addition, until all stock incorporated into rice. Takes about 20 to 25 minutes, stirring constantly.
7. Taste-test rice. It should be like slightly al-dente pasta. If too hard, cook another minute or so. If too dry, add 1/4 c. hot chicken stock or hot water.
8. When ready, remove rice from heat. Add grated cheese and remaining basil. Check flavor; add more salt and pepper, as needed. Serve immediately. Makes 6 entrée or 10 side-dish portions.