Risotto with mushrooms and pancetta

Ingredients:

• 6.5 cups lightly salted chicken broth
• 1 sprig of rosemary
• 2 tablespoons extra-virgin olive oil
• 110 g diced pancetta
• 350 g thinly sliced ​​wild mushrooms (about 4 cups)
• Half an onion, diced
• 1.5 tbsp. Arborio rice
• 1 cup dry white wine
• 2 tablespoons unsalted butter
• 3/4 cup grated Parmesan (about 45 g)
• 2 tbsp chopped fresh chives, plus extra for serving

Preparation:

1. In a saucepan over medium heat, heat the chicken broth and add the rosemary; set aside. In a large Dutch oven or saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the pancetta and cook until crisp, 4 to 5 minutes; transfer with a slotted spoon to a plate. Add the mushrooms to the pan and cook until lightly browned, 3 to 4 minutes. Transfer to a plate and set aside.
2. Add the remaining 1 tablespoon of olive oil to the pan, add the onion, and cook until softened, about 4 minutes. Add the rice and cook, stirring, for 2-3 minutes. Add the wine and cook, scraping up any browned bits from the bottom of the pan, until the wine is absorbed, 3-5 minutes.
3. Add 3 cups hot broth and bring to a boil. Cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Add another 3 cups broth; bring to a boil and cook, stirring, until the rice is tender, about 13 minutes.
4. Remove the pan from the heat; add the pancetta, mushrooms, butter, cheese, and green onions. If the risotto is too thick, add more hot broth and season with salt and pepper to taste. Sprinkle with chives and serve.