Remember long-time regular Richard Atkinson? Well, he can't get onto our site from work, but he emailed me this recipe which he highly reccomends. Sounds perfectly heavenly to me, so I'm sharing: would be especially interesting as an appetizer/starter made with those smaller and cocktail sized peppers we're lucky to have in our midst these days.
Slicing the peppers lengthwise allows them to be a great showcase for the sausage and gorgonzola risotto. These stuffed peppers are a carefully conceived juxtaposition of Italian flavors. Normally, the rich and buttery texture of a risotto tamps down the ingredients added to it. Not in this case- the savory heat of the hot Italian sausage willfully stands out, getting the attention it deserves. The gorgonzola cheese is a perfect paring with the sausage, and actually, helps to underscore the rich, boldness of the sausage.
Finish the stuffed peppers with a drizzle of olive oil and a shower of Parmigiano Reggiano grated cheese. The tasty, sausage and gorgonzola risotto filling really sets these stuffed peppers apart, but the added bonus is they are incredibly easy to make!
2 tablespoons olive oil
1 medium onion, chopped
2 cups uncooked Arborio rice
6 cups chicken broth
½ cup of Pino Grigio
¾ cup grated gorgonzola cheese
1 cup of shredded mozzarella cheese
1 ½ cups of browned Italian sausage
4 bell peppers, sliced lengthwise
(Preheat oven to 400 degrees. Prepare peppers first by slicing in half, seeding, rub with a little olive oil and bake for about 20 minutes, or until they start to soften a bit. Remove from oven and set aside for filling with risotto and baking.)
How to Make the Risotto:
Heat the olive oil in a medium saucepan over medium heat.
Add chopped onion and cook until soft.
Add the 2 cups of rice all at once, add the wine, stir and simmer for a few minutes.
Add the broth, 1/2 cup at a time, stirring the rice until the broth has been absorbed between each addition.
In large sauté pan on medium heat, brown the sausage and transfer to a paper towel- lined plate.
Once the risotto is cooked and creamy, remove from heat, add the gorgonzola cheese and stir to incorporate.
Fill each pepper half with the risotto and top with a couple tablespoons of mozzarella cheese.
Bake in a 350 degree oven for 25 minutes. Serve immediately.