Dirty Risotto

5 c. reduced-sodium chicken broth
2 tbsp. butter
2 links Italian turkey sausage, casing removed
4 oz. pancetta, diced
3/4 c. finely chopped onion
1 c. chopped red bell pepper
4 oz. button mushrooms, coarsely chopped
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 c. Arborio rice or medium-grain white rice
3/4 c. dry white wine
1/2 c. freshly grated parmesan cheese
1 tbsp. fresh Italian parsley leaves

In medium saucepan, bring broth to a simmer. Cover and keep warm over low heat.

In large, heavy saucepan, melt butter over medium heat. Ad pancetta and sausage and saute until golden brown, about 5 minutes. Add onion, bell pepper, and mushrooms and saute until tender, scraping up browned bits on bottom of pan, about 8 minutes. Season with salt and pepper. Add rice and stir to coat. Add wine and simmer until wine has almost completely evaporated, about 1 minute. Add 1/2 c. simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking rice, adding broth 1/2 c. at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bit and mixture is creamy, about 25 to 30 minutes total. Remove from heat. Stir in 3/4 of the parmesan cheese. Transfer risotto to serving bowl. Sprinkle with parsley and remaining parmesan cheese and serve immediately.