1 large red bell pepper
1 pound hot Italian sausage
1 shallot, finely chopped
1 cup of mushrooms (any kind you like)
1 cup of chopped green beans
2 cups of risotto rice
1/4 cup of white wine
4-6 cups of chicken stock
2 teaspoons flat leaf parsley, chopped
On your stove top or on a grill, roast the bell pepper until it is charred all over. As soon as you remove it from the grill, wrap it in tin foil and leave it for a few minutes.
Remove the pepper from the foil and remove the outer skin and the seeds from inside.
Puree the roasted pepper and set aside until ready to use.
Heat the chicken broth on the stove on low. The broth has to be hot when you start adding it to the rice.
In a wide skillet on medium heat add the hot Italian sausage. Using a wooden spoon, break up the sausage as it cooks.
Once the sausage is cooked, add the shallots and mushrooms. Sauté until the vegetables are softened.
Add in the rice. Mix well and season with salt and black pepper.
Add in the white wine. Keep stirring until the wine is completely evaporated.
Start adding the chicken broth 1 cup at a time. You have to KEEP STIRRING the entire time.
As soon as you see the broth drying up, then you add another cup. Keep adding 1 cup at a time, until the rice is a creamy texture.
Taste as you go along. Feel the texture of the rice in your mouth. If there is still a crunch to it, keep adding broth and keep stirring. It will take about 45 minutes. Once you are almost done, like on your last cup of broth, add in the green beans and the red pepper puree.
There should be no broth left in the rice and it should be creamy. Garnish with the chopped parsley.
NO CHEESE!!! ENJOY!