Listen up, because if you’re making this Pizza Supreme Risotto with Crispy Pepperoni and it’s not thick enough to stand a spoon in, you’re missing the entire point. My Uncle Pete always said, ‘If you can still see the bottom of the pot, you ain’t stirring hard enough.’ He’d be hunched over, sweating, an apron stained with every sauce imaginable, the smell of garlic and something vaguely singed clinging to his sweater. I can still hear the clatter of plates on the Formica table, kids yelling over each other, the low rumble of his laugh as he’d scoop out plate after plate of whatever gloriously heavy thing he’d concocted. That’s the feeling. That’s the noise. If you’re looking for a classic pairing you shouldn’t ignore, something equally substantial to anchor a proper family meal, you really ought to check out this cheesy beef bowtie pasta too. Don’t tell me it’s too much. It’s never too much.
Pizza Supreme Risotto with Crispy Pepperoni
A creamy risotto with pizza flavors, featuring crispy pepperoni, mushrooms, and pepperoncini.
Ingredients
- 3 ounces pepperoni slices
- 8 ounces baby bell mushrooms, quartered
- 2 tablespoons olive oil
- kosher salt and pepper
- 6 cups chicken or vegetable stock
- 1 tablespoon olive oil
- 1 1/2 cups arborio rice
- 4 garlic cloves, minced
- 3/4 cup dry white wine, like sauvignon blanc
- 1 cup finely grated parmesan cheese, plus more for serving
- 3/4 cup sliced pepperoncini
- crushed red pepper flakes
Instructions
- Preheat the oven to 350 degrees F. Spread the pepperoni slices in a single layer on a baking sheet. Bake until crisp, about 5 to 10 minutes. Remove and let cool, then chop or crumble.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the mushrooms. Cook, stirring occasionally, until the mushrooms brown and are soft and juicy. Sprinkle with salt and pepper. Turn off the heat.
- In a large saucepan, heat the stock on low until it's warm.
- In another saucepan or stock pot, heat the remaining tablespoon of olive oil on medium-low heat. Stir in the garlic and rice with a big pinch of salt and pepper. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
- Once the rice is translucent, stir in the white wine (or you can just use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear 'hydrated' - and want there to be some liquid left when serving. This process should take about 20 to 25 minutes or even a few minutes longer.
- When the risotto is plump and ready, stir in the parmesan. Stir continuously until it melts. Stir in the crispy pepperoni, the mushrooms and the pepperoncini. Taste the risotto and season additionally if needed.
- Serve immediately with extra parmesan cheese and crushed red pepper flakes!
Calories: Nutritional information not provided |
Notes
Use extra stock if not using wine. Serve immediately for best texture.
Why This Dish Belongs on Your Family Table
This isn’t some dainty side. This is the main event, the ‘shut-your-mouth-and-eat’ kind of dish that silences a table full of grumbles. Kids, bless their picky hearts, they see ‘pizza’ and ‘pepperoni’ and they’re in. The crispy, rendered pepperoni bits scattered throughout the creamy, rich arborio? That’s the secret weapon. It’s got that immediate, undeniable savory punch that even the most jaded teenager can’t resist. You know the kind of satisfaction, the heavy thud in your stomach that signals you’ve eaten something real, something that actually sticks to your ribs. There won’t be leftovers. Period. People will scrape the pot. They’ll argue over the burnt, cheesy bits at the bottom. If you need a reminder of what ‘supreme’ actually means, beyond the creamy, savory indulgence of this risotto, I’d tell you to eyeball this classic supreme pizza recipe. And for the real low-down on getting that rich, gooey base just right, forget your fancy cookbooks and just go straight to the source, like the kind of no-nonsense advice you find with these incredibly straightforward pasta dishes.
The Perfect Occasion for This Recipe
Look, this isn’t for your fancy dinner party. This isn’t for when you’re trying to impress Brenda from accounting. This is for Sunday Blues. This is for a Tuesday night when the kids have been particularly feral, the dog tracked mud through the house, and your boss just emailed you at 8 PM. This is for when the rain is really coming down, pounding on the windows, and all you want is warmth from the inside out. The sheer effort of stirring, the slow build of the creamy texture, the intense aroma of garlic and parmesan melding with the tangy pepperoncini—it grounds you. It pulls you back from whatever nonsense the day threw at you. It wraps you up, simple as that. Because when you’re wrestling with life, you don’t need a complicated recipe; you need solid technique, the kind Serious Eats breaks down for perfect risotto every time. No fuss. Just salt, fat, and patience.
Frequently Asked Questions
Q: Can I skip the white wine?
A: You could. But then it’s not *this* risotto. The dry white wine isn’t just for ‘fancy.’ It cuts through the richness, adds an acidity that brightens everything up. Without it, you’re just making creamy rice, and what a shame that would be. So, no. Don’t skip it.
Q: What if I don’t have Arborio rice?
A: Go to the store. Seriously. Risotto needs the right starch, the right texture. Regular long-grain rice won’t absorb the stock the same way. It won’t give you that glorious, unctuous mouthfeel. You’ll just have sticky, mushy grains. Don’t cheap out on the rice, you’ll regret it.
Q: Can I add other pizza toppings, like olives or onions?
A: Sure, go nuts. It’s your kitchen, your mess. Just remember, every addition changes the balance. If you’re adding something that needs pre-cooking, do it right. Don’t just dump raw stuff in there and expect magic. And don’t come crying to me if it tastes off.
Q: How do I know when the risotto is done?
A: It should be creamy, not soupy. The rice grains should still have a slight bite to them – al dente – not mush. Taste it. Frequently. That’s the only way to know. Don’t rely on a timer; rely on your gut and your spoon.
Conclusion
Alright, you got this. Get in there, stir hard, make a glorious mess. Eat it straight from the pot if no one’s looking. And when you’re done with this masterpiece, the next thing you should master is this ranch chicken and rice. You’ll thank me later. Now, go cook.
