Saturday, September 20, 2008

Dirty Risotto

5 cups chicken broth
2 Tbsp. butter
2 oz. pancetta (or bacon)
1 link (about 6 oz) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 oz button mushrooms, coarsely chopped
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 cups Arborio rice, or medium-grain rice
3/4 cup dry white wine (or additional broth)
1/2 cup grated Parmesan cheese
1 Tbsp fresh Italian parsley leaves, chopped

In 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 sauce 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 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 25-30 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.

NOTES:I'm a risotto junkie, I love it any way but this is one of my favorites. Got it from Giada on the food network.

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