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
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.