Dirty risotto

Ingredients:

• 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

Preparation:

1. In a medium saucepan, bring the broth to a boil. Cover and simmer over low heat.
2. 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.
3. 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.
4. Transfer the risotto to a serving bowl. Sprinkle with parsley and the remaining Parmesan cheese and serve immediately.