(Source: Food Network)
5 cups reduced-sodium chicken broth
2 T. butter2 oz. pancetta, chopped
6 oz. Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 oz. button mushrooms, coarsely chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
1 1/2 c. Arborio rice
3/4 c. dry white wine
1/2 c. grated parmesan cheese
1 T. chopped fresh Italian parsley
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,s craping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.
3. 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 the simmering brother 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 bit and the mixture is creamy, about 25-30 minutes total.
4. Remove from 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.