Dirty Risotto and Flank Steak

I was inspired last week by a dish I saw on an episode of Chopped. It was flank steak served on top of a risotto. It looked yummy. I've never made risotto, but I searched and searched and finally found what looked like a good recipe in one of my cookbooks, Giada's Family Dinners. Tonight Aaron and I spent the evening cooking together in the kitchen and put together (if I can say so myself) a delicious dinner that we will be eating again.

Flank Steak (marinated in olive oil, lemon juice, worsteshire sauce, garlic, onion, and red wine vinegar)
Grilled Asparagus
Dirty Risotto (adapted from Giada's version)

3 1/2 c. chicken broth
2 T. unsalted butter
2 oz. pancetta (I may have put more!) :)
1/2 c. finely chopped onion
3/4 c. chopped red bell pepper
3 oz. button mushrooms, coarsely chopped
1 c. arborio rice
1/2 c. dry white wine
1/2 c. grated parmesan cheese
1/2 t. salt

Bring broth to simmer in medium saucepan. Cover broth and keep hot over low heat.

In large, heavy saucepan, melt the butter over medium heat. Add pancetta and saute until golden brown, about 5 minutes. Add onion, bell pepper, and mushrooms, and saute until tender, about 8 minutes. Add rice and stir to coat. Add wine and simmer until wine has almost completely evaporated, about 1 minute. Add 1/2 cup of the 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 firm to the bite and the mixture is creamy. Remove from the heat. Stir in parmesan cheese and salt. Transfer to serving bowl and serve immediately.