| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 435 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 44 mg |
| Sodium | 924 mg |
Reviews
This is a fabulous risotto recipe. Easy to do and so flavorful. I must admit that I use more than double the amount of sausage and I use hot Italian sausage, but only because we love sausage in this family. Otherwise, I don’t change a thing.
Wonderful, flavorful and quick!
This was good, but super rich. Very flavorful. We enjoyed it but not sure I will make again.
A ton of flavor… Excellent!
My favorite risotto recipe!! So much flavor and easy to make! Thanks Giada!!
Great dish. I cooked the meats, set them aside, drained the rendered fat, added a bit of oil and cooked the vegetables. I set the vegetables aside and then deglazed the pan with the white wine called for and used that with the the rice. I combined everything when the rice was nearly done. I thought Giada’s recipe sounded awfully rich and that removing the fat might help the dish. Obviously, I don’t know if it did.
My wife and adult kids ask for this anytime they get the dinner of their choice. Has become a family tradition, now my son makes it for his family. In the several dozen times I’ve made this it has never been a flop. Over the years I’ve made adjustments to suit our taste. I always use bacon instead of pancetta, omit the peppers and up the amount of meat. Other than that I follow the recipe pretty close. Don’t be shy, you’re going to love it even if it’s ” less than perfect”. A great dish to make while you sip a beverage and impress your guests.
This is one of our all time favorites. It’s great with a green salad and peas on the side.
Fan-friggin-tastic
Great recipe, very easy to adapt to a pressure cooker which makes it much more family meal friendly.