Dirty risotto

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 454, total fat 20 G., saturated fats 9 G., proteins 17 G., carbohydrates 45 G., fiber 1 G., cholesterol 46 mg, sodium 924 mg, sugar 3 G.

This flavorful risotto was inspired by the Creole dish "dirty rice," where rice is cooked with ground meat, giving it a dirty hue but an absolutely stunning flavor. Instead of regular ground meat, this recipe uses raw Italian sausage, stripped of its casing, which is already infused with a bouquet of aromatic spices. The risotto is hearty and creamy, with a Southern Italian twist.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 cups lightly salted chicken broth
2 tablespoons butter
60 g chopped pancetta
1 raw hot Italian sausage (about 170 g), casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
100 g of champignons, coarsely chopped
0.5 tsp salt
1/4 tsp freshly ground black pepper
1.5 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
0.5 tbsp. freshly grated parmesan
1 tbsp chopped fresh parsley leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Arborio rice, champignon mushrooms, white wine, Parmesan cheese, sweet pepper, kupaty (fried sausages)

Cooking the dish according to the recipe:

In a medium saucepan, bring the broth to a boil. Cover and simmer over low heat.
In a large heavy-bottomed saucepan, melt the butter over medium heat. Add the pancetta and sausage and cook until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and cook, scraping up any browned bits from the bottom of the pan, until the vegetables are tender, about 8 minutes. Season with salt and pepper. Add the rice and stir.

Add the wine and cook until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of the boiling 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 to be absorbed before adding the next, until the rice is tender but still firm and the risotto is creamy, about 25–30 minutes total. Remove from heat. Stir in three-quarters of the Parmesan.
Transfer the risotto to a serving bowl. Sprinkle with parsley and the remaining Parmesan cheese and serve immediately.

Categories:

recipe / Calorie content of prepared meals / Dinner / Main courses / Cereals, legumes / Meat / Vegetables and mushrooms / / Italian cuisine / Giada De Laurentiis

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