IHCC: Arrivederci Giada!

Jamie Oliver was voted as the next I Heart Cooking Clubs chef.  Cooking with Jamie Oliver will begin March 28.


But let's not forget it's our last week with Giada. 

As a big, final, ta-da type of exit, I chose Giada's Dirty Risotto.

I was curious about Giada's Italian take on dirty rice.  Curious about such a hearty, packed-with-everything risotto.

Funny.  This is the very first recipe I put on my list to try for this project, but the last one I'm making.

Do I procrastinate?
Am I into self-deprivation?
No.  And no. 

Fellow recipe collectors will recognize my situation. 
Swimming in recipes. 
Mostly a dog paddle.


Going into this, I threw out everything I know about dirty rice.  Realizing that the title is probably meant to be playful more than anything else.  This isn't just dirty rice using Arborio instead of long grain.  Considering everything that goes into Giada'a Dirty Risotto, I'd say it's more of a take on jambalaya.

But don't expect the flavors of Cajun country.
The flavor you'll get is...
Surprise!  PIZZA!

Really.  The bell peppers, mushrooms, and Italian sausage made me think pizza.

We were surprised.  But not disappointed.    Good way to wrap up the past six months of cooking with Giada. 

Printable Recipe

Dirty Risotto

from Giada's Family Dinners by Giada De Laurentiis and Food Network's website

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

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.