Risoto de Calabresa, Bacon e Batata

1.In a large skillet or heavy-bottomed pan, heat 1 tablespoon of olive oil over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.

2.Add the sliced calabresa sausage to the same pan and sauté until browned and slightly crispy, about 5 minutes. Remove and set aside with the bacon.

3.In the same pan, add another tablespoon of olive oil if needed. Add the cubed potatoes and sauté until golden and tender, about 8-10 minutes. Season lightly with salt and pepper. Remove and set aside with the meats.

4.Add the remaining tablespoon of olive oil and 1 tablespoon of butter to the pan. Sauté the chopped onion over medium heat until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.

5.Add the Arborio rice to the pan and stir well to coat the grains with the oil and butter. Toast the rice for about 2 minutes until it becomes slightly translucent around the edges.

6.If using, pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.

7.Begin adding the warm chicken broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

8.About halfway through the broth addition (after about 10 minutes), stir in the cooked bacon, calabresa, and potatoes to incorporate their flavors into the risotto.

9.Once the rice is cooked to creamy perfection, remove the pan from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Adjust seasoning with salt and freshly ground black pepper to taste.

10.Serve the risotto hot, garnished with chopped fresh parsley for a touch of color and freshness.