Risotto Rosso

Ingredients

• 2 tablespoons olive oil, divided use
• 3 tablespoons butter, divided use
• 4 ounces diced mushroom caps, shiitake or cremini
• 2 ounces diced pancetta
• 1/4 cup diced shallots
• 1 cup carnaroli rice, or use vialone nano or arborio
• 1/2 cup fruity red wine
• 2 cups beef broth
• 3 cups chicken broth
• 1 ounce Parmigiano Reggiano, finely grated
• 2 tablespoons chopped Italian parsley
• salt and pepper to taste

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