Go Ahead and Get Dirty with Risotto!

Promise you'll read the whole thing before you shy away! I'm no stranger to risotto. Though risotto takes devoted attention, the pros of the dish make it worth the effort. Here's why it's one of my regular go-to dishes:

• one pot meal (only one dirty dish!)
• few ingredients
• fresh ingredients
• high score on the flavor scale, so it's return is greater than it's effort!

I highly encourage people to acquaint themselves with this tasty and rewarding dish. Don't even think about reserving it only for a night out. There's no need to leave it up to restaurant chefs, the greatest requirement it entails is standing and stirring....constantly. That's the part people fear, but really, a child can stand and stir, right? So can you. If you've read this far and haven't a clue what I'm referring to....risotto is an Italian rice dish. It consists of Arborio rice (short grain rice, that is very starchy which contributes the wonderfully creamy texture it should have) and other chosen ingredients. I typically make shrimp risotto but I bought some fresh sweet Italian sausage and fresh mushrooms and needed a recipe to deliver to my plate. A few browser tabs later, I discovered the following recipe for "Dirty Risotto". Dirty I suppose due to some of it's shared ingredients of dirty rice. It should be noted that an enameled Dutch Over works great for risotto, if you don't have one, try a non-stick wide, yet shorter pot/pan. And it's also important when you add the wine to scrape up the fond, brown bits of flavor from sauteing the meat and veggies. Alright, without further adieu:
Recipe Courtesy of Giada DeLaurentiis

• reduced-sodium chicken broth, 5 cups
• butter, 2 tablespoons
• pancetta, 2 ounces chopped
• spicy Italian sausage, 1 link (about 6 ounces) casing removed
• onion, 3/4 cup finely chopped
• red bell pepper, 1 cup chopped
• button mushrooms, 4 ounces coarsely chopped
• salt , 1/2 teaspoon
• freshly ground  black pepper, 1/4 teaspoon
• Arborio rice, 1 1/2 cups
• dry white wine, 3/4 cup
• Parmesan, 1/2 cup freshly grated
• Italian parsley leaves, 1 tablespoon chopped fresh

1. Heat the broth/stock in separate pot (ok... 2 dirty dishes, still worth it!
2. Pot/pan #2 Heat butter and saute pancetta, sausage till brown. Add veggies, till tender. S & P
3. Add rice and coat with above, add wine. Simmer till nearly evaporated.
4. Add broth one ladle a time, stirring constantly until absorbed then repeat with all broth. DO NOT NOT STIR.
5. When finished, texture should be creamy, add parmesan, stir. Remove from heat. Add parsley and parm. Serve!

Full 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.

I'm curious to hear a report for anyone who tries this! You won't be sorry, you'll just be committed to making it again for whomever you serve it to in the first place. Buon Appetito!