Mushroom and Pancetta Risotto
Ingredients
- 6 1/2 cups low-sodium chicken broth
- 1 sprig rosemary
- 2 tablespoons extra-virgin olive oil
- 1 4-ounce package diced pancetta
- 12 ounces sliced wild mushrooms (about 4 cups)
- 1/2 onion, diced
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 3/4 cup grated parmesan cheese (about 1 1/2 ounces)
- 2 tablespoons chopped fresh chives, plus more for topping
- Kosher salt and freshly ground pepper
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