Lunch With Loni

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Let’s get dirty…by which I mean “Dirty Risotto” October 12, 2009

Filed under: Uncategorized — lonislens @ 11:33 pm

Recipe courtesy of: Giada de Laurentiis

Orginal recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/dirty-risotto-recipe/index.html

Dirty Risotto

This is a definite “go back for seconds” dish.  It’s not extremely budget-friendly, but is worth it.  I think it’s the perfect romantic dinner.  My husband loved it! 

I had never made risotto before, even though it’s something I love.  It requires constant “babysitting”, but isn’t difficult at all.

Ingredients

  • 5 cups reduced-sodium chicken broth
  • 2 tablespoons butter
  • 2 ounces pancetta, chopped
  • 1 link (about 6 ounces) spicy Italian sausage, casing removed (I substituted spicy Italian turkey sausage)
  • 3/4 cup finely chopped onion
  • 1 cup chopped red bell pepper (although I love red bell peppers, I used green because I had some on hand…I’d definitely go with red next time, for flavor and the added color)
  • 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

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.

Aren’t you craving some of this already?

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