Dirty Risotto

I saw this recipe online a few times, but have never gone as far to print it out and make it. So when I saw it in my cookbook, I took it as a sign that I needed to make it. It was fabulous! I loved all of the flavors and it was creamy without being fattening. As usual, I omitted most of the oil and butter in the recipe, but because of the fat in the meats, I don't think that this dish needed the extra butter.

Source: Family-Style Pasta by Giada DeLaurentiis

Ingredients:

5 c. reduced-sodium chicken broth
2 tbsp unsalted butter ( I omitted)
2 oz pancetta, chopper ( I used center-cut bacon because I had it on hand)
8 oz spicy Italian sausage, casings removed ( I used 3 oz of sweet chicken sausage)
3/4 c. finely chopped onion
1 c. red bell pepper ( I used green to save money)
4 oz mushrooms, trimmed and chopped ( I used 8 oz)
1.5 c. Arborio Rice
3/4 c. dry white wine ( I omitted)
1/2 c. Parmesan cheese
salt and pepper
1 tbsp fresh parsley ( I omitted)

Directions:
Bring the broth to a simmer in a saucepan. Cover the broth and keep hot 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, about 8 minutes, scraping up the browned bits on the bottom of the pan. Add the rice and stir to coat. Add the wine and simmer until it has almost completely evaporated, about 1 minute. Add 1/2 cup of the simmering broth and stir until it is 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 firm to the bite and the mixture is creamy, about 25 minutes total. Remove from the heat. Stir in the cheese , salt and pepper. Transfer the risotto to a serving dish. Sprinkle with parsley and serve immediately.