Ingredients
- 5 cups reduced-sodium chicken broth
- 2 tablespoons butter
- 2 ounces pancetta, chopped
- 1 link (about 6 ounces) spicy Italian sausage, casing removed
- 3/4 cup finely chopped onion
- 1 cup chopped red bell pepper
- 4 ounces button mushrooms, coarsely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups Arborio rice or medium-grain white rice
- 3/4 cup dry white wine
- 1/2 cup freshly grated Parmesan
- 1 tablespoon chopped fresh Italian parsley leaves
Directions
In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the 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 still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.
















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 148 reviews
By ruka.aderogba_1...
Brooklyn, NY
on April 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was very good, I will make it again. I wanted to make my 1st risotto memorable and I did just that. The only reason I gave it four stars is that is was A LOT of stirring, my stars. I changed nothing. I brought everything at whole foods(cost me a fortune but it was fresh, delicious and recipe easy to follow. Will make again!
By pma1982
Bothell, WA
on April 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm from New Orleans and LOVE the traditional Dirty Rice. This is a great spin off. The only thing I do differently is I use orzo instead of the rice, add a handful of basil and leave out the mushrooms because I'm just not a fan of them.
By smartblonde8302
Rantoul, IL
on January 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is now my favorite recipe of all time! We make it with asparagus instead of mushrooms and wow! My fiance makes it twice a month, at least!
Read all 148 reviews