Pancetta Risotto with Pan-Crisped Sausage
4 cups chicken stock
3 Tbsp olive oil
3 oz pancetta, diced
1 onion, minced
2 anchovy filets
2 cloves garlic, minced
1 cup arborio rice
1 Tbsp red wine vinegar
½ cup dry white wine
½ cup parmesan cheese
½ Tbsp butter
4 sausages
½ cup parsley, chopped
Pour chicken stock into a pot and bring to a simmer.
Heat oil in a large pan over medium heat. Add pancetta and cook, stirring occasionally, until just beginning to brown. Use a slotted spoon to transfer to a paper towel-lined plate. Drain all but 2 Tbsp oil from the pan. Add onion and anchovy filets. Stir, breaking up anchovies until they are dissolved. Add garlic and stir for 30 seconds until fragrant, then add rice. Mix well with onions, then allow to sit undisturbed for one minute. Stir again, then turn up the heat to high. After 30 seconds, add red wine vinegar, stir while allowing to burn off, then add white wine. Lower heat to medium.
Once liquid has mostly disappeared, ladle in about ¼ cup of chicken stock. Stir occasionally while it is absorbed into the rice. Continue this process until the rice is al dente and creamy.
Meanwhile, heat sausages in a pan with ¼ cup of water over medium-high heat. Turn occasionally. The water will burn off and the sausage will begin to render its fat (add a little olive oil if the pan is super dry). Once sausages are golden brown all over, remove to a cutting board. Slice into pieces that are 1/2” thick. Return to pan and continue to brown, flipping occasionally, until risotto is ready.
Once rice is al dente, return pancetta to the pan, then stir in parmesan cheese and butter. Transfer to serving plates, top with sausage pieces, and sprinkle with parsley.
