DIRTY RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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.
DIRTY RISOTTO
Yield 6 Servings
Number Of Ingredients 13
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.
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