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Italian | |
| 2 tablespoons olive oil 1 medium onion, chopped 2 cups uncooked Arborio rice 6 cups chicken broth � cup of Pino Grigio � cup grated gorgonzola cheese 1 cup of shredded mozzarella cheese 1 � 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. Stuffing: 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 saut� 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. | |
Unrated | |
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