Dirty Risotto

• 2 pounds Italian Sausage, Casings Removed
• 4 ounces, weight Bacon, Chopped
• 1 whole Red Bell Pepper, chopped
• 1 whole Yellow Bell Pepper, Chopped
• 1 whole Large Onion, Chopped
• 3/4 pounds White Button Mushrooms, From One Package, Chopped
• 2 cups Arborio Rice
• 1 cup Dry White Wine
• 6 cups Reduced Sodium Chicken Or Vegetable Broth
• 2 Tablespoons Parsley
• 1 teaspoon Cayenne (optional)
• 1 teaspoon Salt To Taste
• 1/2 teaspoons Pepper To Taste
• 1/2 cups Freshly Grated Parmesan, To Taste

1. Simmer broth in a medium-sized saucepan on low.
2. Cook bacon pieces in a large saucepan for 2-3 minutes.
3. Add sausage and cook with bacon until brown, about 5 minutes.
4. Add chopped onion, peppers, and mushrooms and cook for 5-10 minutes or until onion is tender, stirring often.
5. Add salt and pepper and cayenne, if using, to taste.
6. Add rice and stir.
7. Pour wine into the saucepan and cook on medium low heat until wine evaporates.
8. Add about 1/2 cup of the simmering broth to the risotto and stir until the liquid is absorbed by the rice.
9. Keep adding 1/2 cup of the broth in batches and stirring until each addition is absorbed.
10. You only need to stir every few minutes.
11. Towards the end of cooking, after about 25-30 minutes, taste the risotto to make sure the rice is done and is no longer crunchy or hard.
12. It should be tender and creamy.
13. Once rice is cooked, remove from heat and stir in parsley.
14. Sprinkle Parmesan on top and serve.
15. (This recipe was inspired by and heavily adapted from Giada de Laurentiiss Dirty Risotto recipe.)

italian sausage, weight bacon, red bell pepper, yellow bell pepper, onion, white button mushrooms, rice, white wine, chicken, parsley, cayenne, salt, pepper, freshly grated parmesan

Taken from tastykitchen.com/recipes/main-courses/dirty-risotto/ (may not work)