Beer risotto with Napoli sausage and beans

Salsiccia Napoli is a typical neapolitan product, obtained by using the best Italian heavy pork meats as ham, shoulder and pancetta and spiced according to a secret recipe and properly seasoned. I decided to try to use it for a risotto together with beans, inspired by a recipe I invented at a spanish friend’s place some time ago using Chorizo.  

Time of preparation

30 minutes



What did I use

a cutting board, a knife, a wok, a wooden spoon


Rice (for risotto): about 200 gr

Red onion: 1/4

Beans in can, the type you like the most (I used black beans): about 100 gr

Napoli sausage: 10 slices more or less, cut quite thick

Butter: 1 spoon

Oil as required

Beer: about 500 ml (I used Peroni Cruda)

Salt to taste

Ground chili pepper to taste

Grana Padano: minced, 4 full spoons

How did I do

I made a sautéed with oil and onion (peeled and fine minced).

I added half of the sausage cut in little cubes and the rice and cooked at high heat for few minutes.

I added some beer, lowered the heat and continued to cook with beer and water as required. I added salt and pepper to taste.

When the cooking was nearly finished (about 20 minutes after) I added beans, chili pepper,half of the cheese and mixed well.

When the cooking was over, I turned off the fire and added the butter, mixing well to make it melt completely. I sprinkled with the remaining sausage, cut in stripes, and the remaining cheese, then I served.

Buon appetito!

Beer risotto with Napoli sausage and beans

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