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Dirty Risotto

This 'Dirty Risotto' recipe features Arborio rice cooked slowly with savory pancetta, spicy Italian sausage, and aromatic vegetables like onion, bell pepper, and mushrooms. Gradually adding warm chicken broth creates a rich, creamy texture, finished with Parmesan cheese and fresh parsley for a hearty, flavorful Italian main course.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 2607.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 1 Medium Saucepan For warming broth
  • 1 Large Heavy Saucepan Preferably a wide, shallow one for even risotto cooking
  • 1 Wooden Spoon or Spatula For constant stirring
  • 1 Ladle For adding broth gradually
  • 1 Serving Bowl

Method
 

  1. In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
  2. 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.

Notes

The key to a perfect risotto is constant stirring and the gradual addition of warm broth; this agitates the starch, creating the signature creamy texture. Ensure your broth is always simmering; adding cold broth will shock the rice and slow the cooking process. Don't overcook the rice; it should be 'al dente' – tender but with a slight bite. The browned bits from the pancetta and sausage (fond) are crucial for deep flavor; scrape them up as you add the vegetables. For an extra luxurious finish, consider a final 'mantecatura' by vigorously stirring in an extra knob of butter and more Parmesan just before serving.