Best 2 Dirty Risotto Recipes

Dirty risotto, also known as risotto alla monzese, is a unique and flavorful dish that originated in the city of Monza in northern Italy. This risotto distinguishes itself by incorporating flavorful ingredients such as sausages, bone marrow, and saffron, resulting in a rich and complex dish. While traditional risotto recipes often rely on a creamy and delicate texture, dirty risotto embraces a more robust and hearty approach, making it a perfect choice for those seeking a savory and satisfying meal.

Let's cook with our recipes!

DIRTY RISOTTO

Dirty Risotto image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

5 cups reduced-sodium chicken broth
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves

Steps:

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering 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 of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

DIRTY RISOTTO

DIRTY RISOTTO image

Yield 6 Servings

Number Of Ingredients 13

Ingredients

5 C. reduced-sodium chicken broth
2 Tbsp. unsalted butter
2 oz. pancetta, chopped (I sometimes use prosciutto)
6 oz. spicy italian sausage, casings removed
3/4 C. finely shopped onion
1 C. chopped red bell pepper
4 oz. button mushrooms, trimmed and coarsley chopped
1 1/2 C. arborio rice
3/4 C. dry white wine
1/2 C. fresh grated parmesan cheese
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. chopped fresh flat-leaf (Italian) parsley

Steps:

Bring broth to a simmer in medium saucepan. Cover broth and keep hot over low heat. In large heavy skillet, melt butter over medium heat. Add pancetta and sausage and saute until tender, about 8 minutes, scraping up the browned bits on the bottom of the pan. Add the rice and stir to coat with oil. Add wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 C. of simmering broth and stir it until it is almost completely absorbed, about 2 minutes. Continue cooking the rice, adding broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but firm to the bite and the mixture is creamy, about 25 minutes total. Remove from heat. Stir in parmesan cheese, salt, and pepper. Transfer to serving bowl and sprinkle with parsley for garnish.

Tips:

Use high-quality ingredients. Dirty risotto is a simple dish, so the quality of your ingredients really matters. Use the best Arborio rice you can find, as well as fresh vegetables, herbs, and cheese.
Toast the rice before adding the liquid. This will help to develop the rice's flavor and prevent it from becoming mushy.
Add the liquid gradually, and stir constantly. This will help to ensure that the rice cooks evenly and that the risotto develops a creamy texture.
Don't overcook the rice. Risotto should be cooked al dente, with a slight bite to it. If you overcook the rice, it will become mushy and lose its flavor.
Stir in the cheese and butter just before serving. This will help to create a rich, creamy sauce.
Serve the risotto immediately. Risotto is best enjoyed fresh, so don't let it sit around for too long before serving.

Conclusion:

Dirty risotto is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and herbs, and it can be easily customized to suit your own taste. Whether you like it simple or loaded with toppings, dirty risotto is sure to satisfy. So next time you're looking for a quick and easy meal, give dirty risotto a try. You won't be disappointed!