Sopressata (Sausage) and Pepper Risotto
Prep time: 
Cook time: 
Total time: 
Yield: 8 to 10 servings
  • ¼ cup (2 fluid oz 60 ml )olive oil
  • 1 onion, diced
  • half a small green bell pepper, diced
  • half a small red bell pepper, diced
  • half a small yellow bell pepper, diced
  • half a small orange bell pepper, diced
  • 2 cups (14 oz 400g) Arborio rice
  • (Any type of rice for risotto will do. I use Arborio but the recipe itself says Vialone Nano. Another to look for is Carnaroli.)
  • ¼ cup (2 fl oz 60 ml) white wine
  • 4 cups (2 pints or 1 liter) simmering chicken or vegetable stock
  • 1 to 2 tablespoons unsalted butter
  • ½ cup grated Parmesan cheese
  • 1 cup diced sopressata or your favorite type of cured sausage/salami, chopped
  • a handful of petit peas, cooked (optional)
  • kosher salt and fresh, ground pepper to taste
  • shaved Parmesan cheese to top, if desired
  1. Heat oil in a pan and add diced onion, and all three diced bell peppers. Fry for a few minutes until the onion is soft and translucent, and the bell peppers have softened.
  2. Add the rice and stir for a few minutes to coat each grain of rice with oil and toast slightly.
  3. Add the wine and let it bubble away until evaporated.
  4. Add enough stock to cover the rice by a finger’s width (about an inch or two). Don’t actually stick your finger in, it will be hot. Just eye it off.
  5. Cook on medium heat, stirring with a wooden spoon from time to time, until most of the stock has been absorbed.
  6. Keep ladling ½ cupfuls of stock until the rice absorbs it, then adding another ½ cup, ad infinitum, until the stock is all used up and the risotto is creamy and slightly al dente. Stir in all the parmesan cheese, a tablespoon or two of butter, and the chopped sopressata. If using peas, add them too. Taste the risotto and season with salt and pepper if necessary. Top each serving with shaving or grating of fresh Parmesan (or your fave Italian hard grating cheese).
  7. Serve immediately.
Recipe by parsley sage sweet at