DIRTY RISOTTO

DIRTY RISOTTO image

Yield 6 Servings

Number Of Ingredients 13

5 C. reduced-sodium chicken broth
2 Tbsp. unsalted butter
2 oz. pancetta, chopped (I sometimes use prosciutto)
6 oz. spicy italian sausage, casings removed
3/4 C. finely shopped onion
1 C. chopped red bell pepper
4 oz. button mushrooms, trimmed and coarsley chopped
1 1/2 C. arborio rice
3/4 C. dry white wine
1/2 C. fresh grated parmesan cheese
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. chopped fresh flat-leaf (Italian) parsley

Steps:

Bring broth to a simmer in medium saucepan. Cover broth and keep hot over low heat. In large heavy skillet, melt butter over medium heat. Add pancetta and sausage and saute until tender, about 8 minutes, scraping up the browned bits on the bottom of the pan. Add the rice and stir to coat with oil. Add wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 C. of simmering broth and stir it until it is almost completely absorbed, about 2 minutes. Continue cooking the rice, adding broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but firm to the bite and the mixture is creamy, about 25 minutes total. Remove from heat. Stir in parmesan cheese, salt, and pepper. Transfer to serving bowl and sprinkle with parsley for garnish.