Dirty Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, bring the chicken or vegetable broth to a simmer. Keep it warm over low heat.

2. 2

   Cook the Sausage

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook until browned and cooked through, breaking it up with a spatula. Remove the sausage from the skillet and set aside.

3. 3

   Sauté Vegetables

   In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion, bell peppers, and sauté until the vegetables are soft, about 5 minutes. Add the minced garlic and sliced mushrooms, cooking for an additional 2-3 minutes.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet, stirring to coat the grains with oil. Toast the rice for 2-3 minutes until slightly translucent.

5. 5

   Add Broth Gradually

   Start adding the warm broth to the rice mixture, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Finish the Risotto

   Stir in the cooked sausage and grated Parmesan cheese, mixing until well combined. Season with salt and black pepper to taste.

7. 7

   Garnish and Serve

   Serve the risotto hot, garnished with fresh chopped parsley.