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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.
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