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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
5 cups chicken broth (store bought or homemade)
2 tbsp butter
3 oz pancetta (or substitute bacon), chopped
1 link (about 6 oz) spicy Italian sausage, casing removed
1 medium onion, finely chopped
1 red bell pepper, chopped
8 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 white rice
3/4 cup dry white wine
1 cup freshly grated Parmesan
1 tbsp chopped fresh Italian parsley leaves
In a medium saucepan, bring the broth to a simmer 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 (a ladle full) 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 the parmesan cheese and parsley. Serve immediately.
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DIRTY RISOTTO (Giada De Laurentis)
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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
5 cups chicken broth (store bought or homemade)
2 tbsp butter
3 oz pancetta (or substitute bacon), chopped
1 link (about 6 oz) spicy Italian sausage, casing removed
1 medium onion, finely chopped
1 red bell pepper, chopped
8 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 white rice
3/4 cup dry white wine
1 cup freshly grated Parmesan
1 tbsp chopped fresh Italian parsley leaves
In a medium saucepan, bring the broth to a simmer 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 (a ladle full) 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 the parmesan cheese and parsley. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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