Svetlana’s Recipes

Ingredients:

-5 cups 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 medium-grain white rice
-3/4 cup dry white wine
-1/2 cup freshly grated Parmesan
-1 tablespoon chopped fresh Italian parsley leaves

1. In a medium saucepan, bring the broth to a simmer
2. Cover the broth and keep warm over low heat
3. In a large saucepan, melt the butter over medium heat
4. Add the pancetta and sausage and saute until golden brown, about 5 minutes
5. 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
6. Season with salt and pepper
7. Add the rice and stir to coat
8. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute
9. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes
10. 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, about 25 to 30 minutes total 11. Remove from the heat
12. Stir in 3/4 of the Parmesan
13. Transfer the risotto to a serving bowl
14. Sprinkle with the parsley and remaining Parmesan and serve immediately