Pancetta / Italian Sausage / Roasted Red Bell Peppers / Onions / Parsley / Domestic Mushrooms Risotto Recipe

Instructions for Making Risotto

1. 1

   Prepare the Ingredients

   Gather all the ingredients and chop the onion, parsley, and roasted red bell peppers. Slice the mushrooms.

2. 2

   Cook the Pancetta and Sausage

   In a large pan, heat olive oil over medium heat. Add the pancetta and Italian sausage, cooking until browned and crispy.

3. 3

   Sauté the Vegetables

   Add the chopped onion and sliced mushrooms to the pan, sautéing until the onion is translucent and the mushrooms are tender.

4. 4

   Add the Arborio Rice

   Stir in the Arborio rice, cooking for about 2 minutes until the rice is well-coated and slightly toasted.

5. 5

   Pour in the Broth

   Begin adding the chicken broth, one cup at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Mix in Remaining Ingredients

   Once the rice is cooked, stir in the roasted red bell peppers, chopped parsley, and grated Parmesan cheese. Season with salt and black pepper to taste.

7. 7

   Serve

   Remove from heat and let sit for a minute. Serve hot, garnished with extra parsley and Parmesan if desired.