Overhead shot of Creamy Parmesan Rice in a white bowl.

Creamy Parmesan Rice

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  • Servings
    3-4

Ingredients

  • 3 tablespoons butter
  • 1 cup pancetta, lardon cut, chopped
  • 1 cup trumpet mushrooms, sliced
  • 1 cup garlic, minced
  • 1 cup medium grain white rice
  • 1 cup water
  • ½ cup whole milk
  • ½ teaspoon salt
  • ¼ cup parmesan cheese, grated
  • 1 tablespoon italian parsley, chopped
  • 1½ tablespoons parmesan cheese shavings

Directions

  • Cook pancetta in butter until fat is rendered and pancetta is crispy.
  • Remove pancetta bits from pan, reserve 2 tablespoons for garnish.
  • Cook trumpet mushrooms and garlic in pancetta fat until fragrant.
  • Add rice to pan, cooking 1 minute.
  • Add milk and water and bring to a boil.
  • Reduce to simmer, cover and cook 12 minutes.
  • Add in grated Parmesan and continue to cook the rice to an al dente texture, stirring often, for 3-4 minutes more (the stirring action gives the rice a risotto like texture, stir more for a thickener result).
  • Garnish with pancetta, chopped Italian parsley and Parmesan shavings.