Chicken Scallopine with Sage and Fontina Cheese

• 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
• Salt and freshly ground black pepper
• 6 sage leaves
• 3 ounces grated fontina cheese
• 3 tablespoons olive oil
• 1 garlic clove, halved
• 1/2 cup white wine
• 1 (28-ounce) can whole tomatoes
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Place the chicken cutlets on a clean work surface, narrow end facing you. 
2. Sprinkle with salt and pepper. 
3. Place one sage leaf crosswise on each of the pieces of chicken. 
4. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese.
5. Roll up the chicken and seal with one or two toothpicks.
6. Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. 
7. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. 
8. Remove the chicken from the pan and remove and discard the garlic. 
9. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.
10. Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth.
11. Add the tomato mixture to the reduced wine in the pan. 
12. Simmer for 5 minutes to let the flavors marry.
13. Return the chicken to the pan. 
14. Simmer the chicken in the tomato sauce for 10 minutes. 
15. Turn the chicken over and simmer until cooked through, 5 to 7 minutes.
16. Remove the chicken from the pan. 
17. Season the tomato sauce with salt and pepper. 
18. Spoon the tomato sauce onto serving plates or a serving platter. 
19. Slice the chicken into 1-inch rounds. Remove the toothpicks. 
20. Place the chicken over the sauce and serve immediately.

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

 

• 1/3 cup extra-virgin olive oil
• 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
• 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
• 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
• 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/4 teaspoon sea salt
• 2 tablespoons freshly ground black pepper

1. Preheat oven to 400°F.
2. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. 
3. Place vegetables in baking sheet and add the dried herbs, salt and pepper. 
4.  Toss well, evenly coating all the vegetables with the seasonings and oil. 
5. Add more oil if the vegetables seem dry
6. Spread the vegetables evenly on a large baking sheet. 
7. Place on middle rack in oven and bake for 35 to 40 minutes. Or until done. I baked mine for an hour.

Tuna and Artichoke Panini

• 3/4 cup pitted kalamata olives
• 2 tablespoons olive oil
• 2 garlic cloves
• 1 teaspoon lemon zest
• 1/4 cup mayonnaise
• 2 (6-ounce) cans tuna in olive oil, drained
• 1 (12-ounce) jar marinated artichokes, drained and coarsely chopped
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon freshly ground black pepper
• 1 (16-ounce) ciabatta bread, halved horizontally
• 1 tomato, diced

1. Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. 
2. Blend in the mayonnaise. 
3. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
4. Hollow out the bottom and top halves of the bread. 
5. Spread the olive puree over both cut sides of the bread. 
6. Spoon the tuna and artichoke mixture onto the bottom half of the bread. 
7. Sprinkle the tomatoes over. 
8. Cover with the bread top. 
9. Cut the sandwich crosswise into 6 pieces and serve.

Salsiccia Con Cima Di Rapa: Sausage with Broccoli Rabe

• Large bunch of rapini or broccoli rabe, cleaned and cut in half
• Salt
• 5 tablespoons extra-virgin olive oil
• 3 cloves garlic, crushed
• Whole chilies
• 8 (3 ounce) pork sausage links

1. Cook the rapini in boiling salted water for 2 to 3 minutes. Drain.
2. In a saucepan, heat 4 tablespoons of extra-virgin olive oil. 
3. Add the garlic and chili peppers, and cook until the garlic is golden brown. 
4. Add the rapini to the saucepan, and saute for a few minutes. 
5. Season with salt to taste.
6. In another saucepan, heat 1 tablespoon of olive oil, and add the sausages. 
7. Cook the sausage for a few minutes, turning frequently, before piercing with a knife in order to release some of the fat. 
8. If the sausages are sticking to the pan, add a few tablespoons of water instead of adding more oil.
9. Continue cooking until the sausages are golden brown and fully cooked.
10. Add the cooked sausages to the rapini, and cook together for a few minutes. 
11. Transfer the mixture to a warm plate and serve hot

Italian Style Roasted Potatoes

• 4 large red potatoes(you may need more or less depending on how big your potatoes are, ours are quite large)
• 2 tsp olive oil
• juice of one lemon
• 1/2-3/4 cup of sherry wine
• 1/2 tsp rosemary
• 2 cloves of  garlic, minced
• 1/4 cup of butter, cut into small pieces
• freshly grated parmesan cheese
• 3-4  fresh basil, chopped roughly or 1/4tsp dried
•  3-4 sprigs of fresh oregano, chopped roughly or 1/4tsp dried
• a little bit of fresh flat-leaf Italian parsley
• black pepper

1. Preheat oven to 400°F
2. Place all ingredients into an oven safe baking dish
3. Toss to coat 
4. Bake for approximately 45-60 minutes until potatoes are cooked through

Sausage and Roast Peppers Penne

• 125/4ozs penne, cooked 
• 2 Red peppers, roasted and cut into strips 
• 2 Green or yellow peppers, roasted and cut into strips  
• 155g/5ozs Pitted black olives  
• Half a bunch of baby spinach leaves, stalks removed and leaves finely chopped

 Herbed Sausage:

• 3 Italian Sausage, casing removed and crumbled
• 2 Cloves garlic, crushed
• 1 Tsp chopped fresh rosemary
• 2 Slices prosciutto or lean ham, finely chopped
•  125g/4ozs Button mushrooms, sliced
• 1 Tbsp olive oil
• Freshly ground black pepper 

Herb Dressing:

• 1/4 Cup olive oil
• 1/4 Cup balsamic vinegar
• 2 Tsps chopped fresh basil or 1 tsp dried
• 1 Tsp chopped fresh oregano or 1/4 tsp dried
• Freshly ground pepper

1.  Place olive oil, vinegar, basil, oregano and black pepper to taste in a screw top jar, and shake well to combine

  To make Sausage Mixture:

1.  Heat the 1tbsp of oil in a large frying pan
2. Add garlic and sausage meat
3. Cook over med-hi heat until sausage is almost cooked through, about 10 mins
4. Add  rosemary, basil, prosciutto, mushrooms, olive oil and black pepper to taste in with the browned sausage
5. Mix to combine
6. Continue to cook for another 5-10 minutes, until mushrooms are slightly softened(less time is needed if you don't like your mushrooms browned)
7. Add penne, peppers,spinach and olives
8. Pour dressing and toss to coat
9. Transfer to oven safe dish
10. Bake at 350°F for about 20 minutes or until heated through

*Alternatively this dish could also be served cold:

1. Cook and cool penne 
2. Cook sausage mixture, making sure sausage is thoroughly cooked through  
3. Make dressing as described above 
4. Mix sausage mixture, penne, peppers,spinach and olives in a large bowlSpoon dressing over 
5. and toss well to coatServe spooned over a bed of baby spinach 

Focaccia

• 3-1/2 Cups All-Purpose Flour
• 2-1/2 Tsp Yeast
• 1 Tsp Salt
• 1 Tsp Sugar
• 3Tbsps Olive Oil, Plus extra for brushing
• 1-1/4 Cups Warm Water (105 - 115°F.)
• Coarse salt to dust top

1. In a large bowl, combine the flour, yeast, salt, and sugar.  Add 3 tablespoons olive oil.
2. Gradually add the water until a dough forms.  Add herbs now, if desired.
3. Gather the dough into a ball and transfer to a floured surface.
4. Knead until smooth and elastic, about 10 minutes.  Add more flour if dough is sticky.
5. Place the dough in an oiled bowl, turn to coat.  Cover and let rise in a warm place about 1 hour.
6. Position a rack in the lower portion of the oven and preheat to 400 degrees F.
7. Brush a 10 x 15 inch baking sheet with 1/2 inch sides with olive oil.
8. Punch down the dough and transfer to a floured surface.
9. Knead the dough a few times then form into a 4 x 8 inch rectangle.
10. Transfer the dough to a baking sheet and stretch and pat the dough to cover the bottom of the pan.
11. Cover and let rise until 1" high, about 30 minutes.
12. Use your fingers to dimple the surface of the dough.
13. Brush the top with olive oil.  Sprinkle with salt, if desired.  Bake 20-25 minutes, or until brown.
14. Transfer to a wire rack and let cool in the pan for a few minutes.
15. Cut into squares and serve warm.

Chicken Piccata

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

1. Season chicken with salt and pepper. 
2. Dredge chicken in flour and shake off excess.
3. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. 
4. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. 
5. When chicken is browned, flip and cook other side for 3 minutes. 
6. Remove and transfer to plate. 
7. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. 
8. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. 
9. Remove pan from heat and add chicken to the plate.
10. Into the pan add the lemon juice, stock and capers. 
11.  Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
12.  Check for seasoning. 
13. Return all the chicken to the pan and simmer for 5 minutes. 
14. Remove chicken to platter. 
15. Add remaining 2 tablespoons butter to sauce and whisk vigorously. 
16. Pour sauce over chicken and garnish with parsley.

Foccacia Panino

• 1/4 cup mayonnaise
• 2 tablespoons lemon juice (from 1/2 lemon)
• 2 cans Italian tuna, drained
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 (4 by 4-inch) pieces focaccia bread
• 3 tablespoons extra-virgin olive oil, plus extra for greasing the panino pan
• 8 slices provolone cheese
• 1 bunch frisee lettuce, washed and dried

1. In a medium bowl, mix together the mayonnaise and the lemon juice. 
2. Add the tuna, salt, and pepper, and stir to combine.
3. Cut the focaccia in half and brush the outside of the bread with olive oil. 
4. Place a slice of cheese on the bottom half of the panino. 
5. Top with tuna mixture, then the frisee, and then another slice of cheese. 
6. Finish with the top half of the focaccia.
7. Preheat a panino grill, or heat a grill pan over medium heat. (I use a waffle iron or my George Foreman Grill)
8. Drizzle with olive oil to prevent sticking. 
9. Grill the panino until the cheese melts and the bread is crisp and golden, about 5 minutes. 
10. Cut the panino in half and serve.

Homemade Mascarpone Cheese

Mascarpone Cheese, if available, is ridiculously expensive up here in Northern Ontario. $13.99 for a 500g tub...Ouch!!!! A friend suggested making my own. Him and his wife are amazing cooks,  anything to do with food or cooking, I don't think there's anything they don't know about cooking, so I know I can't go wrong with this recipe he sent me.

Makes about 12 oz

• 500 ml whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream
• 1 tbsp fresh lemon juice

1. Bring 1 inch of water to a boil in a wide skillet.
2. Reduce the heat to medium-low so the water is barely simmering.
3. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet.
4. Heat the cream, stirring often, to 190 F.
5. It will take about 15 minutes of delicate heating.
6. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles.
7. All that the whipping cream will do is become thicker, like a well-done crème anglaise.
8. It will cover a back of your wooden spoon thickly.
9. You will see just a few clear whey streaks when you stir.
10. Remove the bowl from the water and let cool for about 20 minutes.
11. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve.
12. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time).
13. Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

Ciabatta

Starter Dough:

• 1/4 teaspoon active dry yeast
• 2 tablespoons water (105 - 115 degrees F)
• 1/3 cup warm water (room temperature)
• 1 cup bread flour

To make the starter:

1. Stir together the 2 tablespoons of heated water and the yeast.
2. Allow to sit for 5-10 minutes until it begins to bubble.
3. Transfer mixture to a small bowl.
4. Add warm water and flour.  Stir for 2 minutes.
5. Cover bowl with plastic wrap.
6. Let sit at room temperature for 12 to 24 hours.

Bread Dough:

• 1/2 teaspoon active dry yeast
• 2 tablespoons milk (105 -115 degrees F)
• 2/3 cup warm water (room temperature)
• 1 tablespoon olive oil
• 2 cups bread flour
• 1-1/2 teaspoons salt

To make the bread:

1. In a small bowl, stir together the yeast and milk.
2. Let sit 5-10 minutes until it begins to bubble.
3. Transfer mixture to an electric-mixer bowl with a dough hook.
4. Add starter dough, warm water, oil, flour, and salt.
5. Blend at low speed until combined.
6. Increase to medium speed and beat for 6-7 minutes.
7. Transfer dough to a greased bowl and cover with plastic wrap.
8. Let sit at room temperature about 1-1/2 hours or until double in volume.
9. Cut 2 pieces of parchment paper, approximately 12 x 6-inches.
10. Put the paper on a baking sheet and flour well.
11. Transfer dough to a well-floured surface and cut in half.
12. Place one piece of dough on each piece of parchment paper.
13. Form each piece into a rectangular loaf approximately 10 inches long.
14. With well-floured fingers, make dimples in the top of the dough.
15. Dust tops with a little flour.
16. Cover with a damp kitchen towel.
17. Let sit at room temperature 1-1/2 to 2 hours or until double in volume.
18. About 45 minutes before baking the bread, place a pizza stone on the lowest rack in your oven.
19. Preheat the oven to 425 degrees F.  Allow the pizza stone to preheat for at least 45 minutes.
20. Transfer one loaf with the parchment paper to the pizza stone in the oven. *
21. Bake for 20 minutes or until lightly golden brown.
22. Remove to cooling rack and repeat with second loaf.

* If you have a large rectangle pizza stone that will accommodate both loaves without crowding,
you can bake both loaves at the same time.

Sicilan Rolls

• 1 package (2-1/4 teaspoon) dry yeast
• 1-1/2 cups warm water, (105 to 115 degrees °F.), divided
• 1 tbsp sugar
• 4 cups bread flour
• 2 tsps salt
• Olive oil for brushing the rolls

1. Sprinkle the yeast into 1 cup of the warm water.
2. Add the sugar.  Allow to rest for 5-10 minutes until foamy.
3. In a large bowl, combine the flour, and salt.
4. Add the yeast mixture to the flour.
5. Stir to combine the ingredients; add the remaining water if the mixture is too dry.
6. Transfer the mixture to a lightly floured surface.
7. Knead to make a smooth dough. Form the dough into a ball.
8. Transfer the dough to a greased bowl.
9. Cover the bowl with a kitchen towel.
10. Allow the dough to rise for 1-1/2 to 2 hours or until almost double in size.
11. Punch the dough down and divide it into 4 equal size pieces.
12. Shape the pieces into a round roll.
13. Place the rolls on a greased baking sheet.
14. Cover the rolls with a kitchen towel and let them rise for 1 hour.
15. Preheat the oven to 425° F.
16. Brush the top of each roll with some olive oil.
17. With a sharp knife, cut a cross into the top of each roll.
18. Bake for 15 to 20 minutes, or until the rolls are golden brown.
19. Remove from the oven and cool on the baking sheet.

Muffaletta Sandwich*

• One 8 to 9-inch loaf Muffaletta or Italian bread (Sicillan Roll)
• 1/4 pound sliced ham   
• 1/4 pound sliced mortadella
• 1/4 pound sliced Genoa salami
• 1/4 pound cappicola
• 1/4 pound sliced provolone
• 1/4 pound sliced mozzarella

Olive Salad:

• 1 cup Giardiniera- Giardiniera
• 1 cup green olives with pimiento and black olives

Vinaigrette:

• 1/2 cup of olive oil  
• Juice of one lemon
• 1 teaspoon dried oregano,
• 1 teaspoon garlic powder
• Salt and pepper

To make the olive salad:

1. Combine ingredients in a food processor and pulse to coarsely chop.
2. Alternately, combine ingredients and hand chop to a coarse consistency.

To make the vinaigrette:

1. In a bowl, whisk together all the ingredients.

To make the sandwich:

1. Cut the bread in half horizontally.
2. Spread some of the olive salad over the cut side of the bottom half of bread.
3. (Use as much or as little of the olive salad as you like)
4. Layer on the meats and cheese.
5. Brush the cut side of the top half of bread with the vinaigrette.
6. Place the top half of bread over the sandwich.
7. Wrap the sandwich and refrigerate for at least 1 hour or more.
8. Slice into wedges and serve.

Lentils con Prosciutto*

• 1/3 cup extra-virgin olive oil
• 1 (9 ounce) piece prosciutto, cubed
• 2 white onions, thinly sliced
• Sprig rosemary
• 2 chili peppers, diced
• 2 1/2 (15-ounce) cans lentils, drained and rinsed
• Pinch salt

1. Saute prosciutto and onions in a frying pan in the extra-virgin olive oil, rosemary and hot peppers on high heat, until the prosciutto and onions are browned.
2. Add the lentils to the pan. Cook for a few minutes so that the lentils absorb the flavors of the other ingredients. 
3. Add a pinch of salt, but be cautioned that the prosciutto is already quite salty.
4. Remove the rosemary sprig and plate the lentils. Serve warm or at room temperature.

Open Faced Sausage, 3 Pepper and Onion Sandwiches with Provolone*

Adapted From Rachael Ray

• 1 large loaf ciabatta bread
• 2 tablespoons extra-virgin olive oil
• 4 portabella mushroom caps
• 1 onion, halved and sliced
• 2 cubanelle peppers, seeded and sliced
• 1 red chile pepper, thinly sliced
• 2 large cloves garlic, sliced
• 1/2 cup chicken stock or water
• Salt and freshly ground black pepper
• 1 pound Italian hot or sweet or combination of both sausages in red sauce from make-ahead meal earlier in week (browned sausages simmered in tomato sauce with stock)
• 12 ounces sharp provolone cheese, shredded
• A small handful fresh flat-leaf parsley for garnish

1. If you are cooking a make-ahead meal with bread that will not be used for a couple of days, place it in the freezer in an airtight bag or wrap well. Unwrap to defrost at room temperature and then crust in a warm oven.
2. Heat a couple of tablespoons extra-virgin olive oil in a skillet over medium-high heat. 
3. Add mushrooms and saute until soft, about 5 minutes. 
4. Add the onions, cubanelle peppers, chile pepper, and garlic to tender-crisp, 5 minutes more.
5. Cook's Note: Do not salt the onions and peppers as it will draw more liquids out and we are undercooking a bit for a make-ahead meal.Cool and store the mushroom mixture. To reheat the mushroom mixture: Add a splash of stock or water over medium heat and season with salt and pepper.
6. To reheat the sausages: Add a splash of stock or water to the sausages to loosen the sauce. 
7. Add a ladle of sauce to the mushroom pan.
8. Preheat the oven to 375° F. 
9. Split the bread horizontally then halve into 4 large pieces. 
10. Arrange the bread pieces on cooling racks set over baking sheets to allow the heat to circulate all around the bread. 
11. Halve the sausages lengthwise. 
12. Dot the bread with sauce, top with the sausages cut-side-down, dot with more sauce and top with peppers and cheese. 
13. Bake the bread 12 to 15 minutes, or until melted and brown at the edges. 
14. Garnish with parsley and serve.

Bolognese Sauce

• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 large carrot, finely chopped
• 1 onion, finely chopped
• 1 large celery stalk, finely chopped
• 2 dried chili peppers, crushed
• Sprig fresh rosemary
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 cup white wine
• 3 cups tomato sauce or La Salsa di 5 Minuti, recipe follows
• 3 basil leaves, torn
• Salt

La Salsa di 5 Minuti

• 4 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• Dried chili peppers, crushed
• 1 (28-ounce) can peeled plum tomatoes, pureed
• Salt
• 3 fresh basil leaves, torn

1. In a hot saucepan, melt the unsalted butter in the olive oil, and add the carrots, onion, celery, and chili peppers. 
2. Cook the ingredients over medium heat, until they are soft. 
3. Add a sprig of rosemary.Add the ground beef and pork, and cook until golden brown. 
4. Remove the rosemary sprig, and add the white wine. 
5. Let the wine reduce.
6. Add the 'tomato sauce or La Salsa di 5 Minuti, and let simmer on low heat for 1 hour.
7. Before serving, add basil leaves and salt to season. 
8. Serve immediately.

To make La Salsa di 5 Minuti:

1. Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. 
2. Gently fry ingredients together, about 5 minutes.
3. Add pureed plum tomatoes to saucepan. 
4. Simmer on low to medium heat for 10 minutes.
5. Season with salt, to taste. 
6. Add basil leaves at the very end.

Pesto

• 2 cloves garlic
• 4 cups fresh basil leaves, washed and thoroughly dried
• 1/2 tablespoon coarse sea salt
• 1/2 cup pine nuts, toasted
• 1 cup extra-virgin olive oil
• 1 cup freshly grated Parmigiano Reggiano cheese

1. Put the garlic, basil leaves, salt, and pine nuts in a food processor (or use a pestle and mortar if you're a purist). 
2. With the motor running, add the extra-virgin olive oil in a thin steady stream.
3. Once you have an even consistency, add the freshly grated Parmigiano Reggiano cheese to the food processor, and puree for a few more seconds.

Cook's Note:Pesto can be served fresh or it can be reserved in the refrigerator or the freezer. Do not add the nuts or the cheese before refrigerating or freezing as these two ingredients can spoil. Just process the garlic with the salt, basil and oil, refrigerate or freeze in an airtight container, and add the nuts and cheese just before serving.

Dirty Risotto*

• 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

1. In a medium saucepan, bring the broth to a simmer. 
2. Cover the broth and keep warm over low heat.
3. In a large heavy saucepan, melt the butter over medium heat. 
4. Add the pancetta and sausage and saute until golden brown, about 5 minutes. 
5. 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. 
6. Season with salt and pepper. 
7. Add the rice and stir to coat. 
8. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.
9. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.
10. 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. 
11. Remove from the heat. Stir in 3/4 of the Parmesan. 
12. Transfer the risotto to a serving bowl. 
13. Sprinkle with the parsley and remaining Parmesan and serve immediately.