I used to make the BEST dirty rice. When mrChaos and I were just a couple of kids (are we not still?) I used to make a big batch of dirty rice to last us a couple of days and it was wonderful! So what if it came out of the box with the trumpet player on it. Well, it has been a long time since we’ve had the boxed dirty rice-I have a hard time paying for things I can make myself- and I have never actually attempted dirty rice from scratch, although I’ve long been curious about whether it would be as wonderful. So I can’t say I am the best judge as to whether or not this risotto tastes like dirty rice. To me, it kind of tastes like Supreme Pizza Risotto. And I’ll tell you: there is nothing wrong with that at all.
This risotto is hearty and full of sausage and peppers and mushrooms, pair it with a salad and some garlic bread and you have a wonderful, filling meal. The recipe has been popular. I first saw it when Passion Foodie posted about it, and she saw it on Brown Eyed Baker, but I changed a few things to try to make it a bit “dirtier.”
Dirty Risottoserves 6, prep 20 min, cook 40 min, adapted from Giada De Laurentiis
- 5-6 cups chicken stock
- 2 tbsp butter
- 6 oz. hot Italian sausage, removed from casing (about 3 small links)
- 4 oz. pancetta or bacon, roughly chopped
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 jalapenos, de-seeded, minced
- 6 oz. mushrooms, roughly chopped
- salt and pepper, to taste
- 1 1/2 cups rice, Arborio or Long-grain
- 3/4 cup dry white wine
- 1/2 cup Parmesan cheese
- 2 tbsp minced fresh parsley
- In a small pot, heat chicken stock to a simmer and turn down to keep warm.
- Melt butter in a large, deep skillet or stock pot.
- Brown sausage and pancetta in butter over medium-high heat, breaking sausage up into chunks.
- Add vegetables, onion through mushrooms, to browned meat and cook until softened.
- Taste vegetables and season with salt and pepper.
- Stir in rice and allow to brown lightly.
- Pour in wine and stir until almost absorbed. Turn heat down to medium.
- Using a measuring cup add hot chicken stock to rice mixture a little at a time, stirring, until almost absorbed.
- Once rice is tender, turn off heat and stir in cheese and parsley.
- Taste again and season with salt as needed. Serve.
This one was a real knock-out. I will definitely be making it again and I hope you give it a try! If you are intimidated by risotto, don’t be. It is much more forgiving than you think. You really don’t have to stir forever and you can even use your usual long-grain rice if you can’t find the Arborio rice.
Posted in Main Dish