Ingredients

• 4 red or orange bell peppers
• 1 tbsp olive oil
• 1 onion (large, finely chopped)
• 1 2/3 cups arborio rice (washed)
• 1 tbsp saffron
• 2/3 cup white wine
• 3 3/4 cups hot vegetable or chicken stock
• 3 tbsp butter
• 2/3 cup pecorino cheese (grated)
• 1 3/4 oz Italian sausage (chopped)
• 7 oz mozzarella cheese (sliced)

Instructions

1. Halve the bell peppers, keeping some stalk, and remove the seeds.
2. Broil the peppers cut side up for 12-15 minutes, until softened and charred.
3. Meanwhile, heat the oil in a large skillet, add the onion and cook 3-4 minutes until softened.
4. Add the rice and saffron, stir to coat, and cook 1 minute.
5. Add the wine and hot stock gradually, a ladle at a time, letting each be absorbed before adding more, until the rice is tender (at least 15 minutes).
6. Stir in the butter, pecorino and chopped Italian sausage.
7. Spoon the risotto into the peppers, top each with a slice of mozzarella and broil 4-5 minutes until bubbling; serve hot.

Cooking Tips

• Char the peppers first so they're tender
• Add the stock gradually as for any risotto
• Use just a pinch of saffron — it's potent
• Pack the filling in and top generously with mozzarella
• Broil at the end until the cheese bubbles