Dirty Risotto

February 5th, 2010 by katie

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 Risotto

serves 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
  1. In a small pot, heat chicken stock to a simmer and turn down to keep warm.
  2. Melt butter in a large, deep skillet or stock pot.
  3. Brown sausage and pancetta in butter over medium-high heat, breaking sausage up into chunks.
  4. Add vegetables, onion through mushrooms, to browned meat and cook until softened.
  5. Taste vegetables and season with salt and pepper.
  6. Stir in rice and allow to brown lightly.
  7. Pour in wine and stir until almost absorbed.  Turn heat down to medium.
  8. Using a measuring cup add hot chicken stock to rice mixture a little at a time, stirring, until almost absorbed.
  9. Once rice is tender, turn off heat and stir in cheese and parsley.
  10. 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.

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Posted in Main Dish

10 Responses

  1. Alyssa

    I love risotto! This looks so yummy, I’m totally going to make this soon!

  2. DailyChef

    Interesting, I don’t think I’ve ever had risotto with dirty rice! I’ll have to give it a try.

  3. Denise @ Creative Kitchen

    I’ve been wanting to try my hand at risotto. Thanks for an inspiring post!

  4. smilinggreenmom

    Okay – I really must try risotto~ Our family has been trying so hard to eat really healthy whole foods and I think we are doing a pretty good job at it but there is always room for improvement! I just love some of the “new” foods we have been trying like Kamut khorasan wheat, quinoa and even couscous. We love it! Thanks for sharing your recipe!! YUM!

  5. Biz

    I’d leave out the onion and mushrooms, but I love everything about this recipe!

    I am actually attempting to make red beans and rice soon – fingers crossed it works out!

    Thanks for sharing Katie!

  6. apronless

    I love your blog! I came here via Plinio and then happened to catch one of your photos on Tastespotting the other day.

    Lovely photos and writing– I also really like the nutrition facts box in the posts. Glad I found you. 🙂

  7. Dawn Hutchins

    I like it dirty! (This looks so filling healthy. Yum.)

  8. Carolina

    I’m Loving every thing in your blog…congratulations.

    I love it!!!!

  9. Titus

    Well, as a Cajun, a born and bred Louisianian, I must say the reason it tastes more like supreme pizza than dirty rice is because dirty rice, or “rice dressin’ ” like we call it down here in Acadiana, is made with meats like chicken liver. The only veggies in it are “green seasonings”- finely chopped celery, bell pepper, onion, garlic, and green onions.
    I do have some great traditional recipes for Cajun dishes if you’d like them. Just shoot me an email and I will send them to you. 🙂
    Inkelywinkely@gmail.com

  10. cosmoelon

    This was wonderful my family loved it
    Thank you

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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