This pizza supreme risotto is so comforting and delicious! It’s an elevated meal with nostalgic, cozy flavors. Think of your favorite pizza in a creamy rice dish! We love it so much!
This is everything I want to eat on valentine’s day!
A pizza supreme risotto that is creamy and cheese, topped with tons of flavor, crunchy, a heavy handed sprinkle of parmesan cheese and served as a big bowl of cozy.
Sign me up!
I love meals like this that are satisfying, comforting and basically one and done in a giant pot. It’s like soup but better.
Cozier.
Comfier! Is that a word? It is now.
Basically we’re making a giant hug in a bowl that tastes like PIZZA. What could be better?
Think of the most delicious pizza supreme: lots of cheese, tangy banana peppers or pepperoncini, spicy, crispy pepperoni, juicy tender mushrooms… plus all the parmesan. I can just taste it! The combo of creamy, cheese, spicy, crunchy and tangy come together to make the best flavor explosion.
Sure, yes, pizza supreme will differ based on your flavor preferences. I’ve made plenty of other pizza supreme inspired dishes and I often include green peppers, onions, sausage, even black olives. The options are endless but I know that those are the classics.
The thing is that these three options: the juicy mushrooms, the crispy pepperoni and tangy pepperoncini REALLY tastes like pizza supreme. You have so many different flavor profiles and when combined with cheese? It works.
Now here’s the kicker: this is a little high maintenance.
And I know what you’re thinking: risotto is ALREADY high maintenance.
You’re right! It is. And it’s worth it. If you do it right, it will be SO ridiculously creamy and wonderful.
Since we’re already making a high-maintenance dish, I figured why not add in a few more steps? Plus, fancy risottos often have steak or other options that have to be cooked on the side. It’s no different here!
The first thing we’re doing is crisping up the pepperoni. Oh lordy, it’s amazing. I’ve been making a chopped salad with it too that you must try.
I do this in the oven and it’s EASY. Basically takes less than 10 minutes which is perfect. And simple.
Next, we’re sauteeing some mushrooms. Chop them, throw them in a hot skillet and let them go. Barely pay attention to them! Let them get super golden brown and delicious. Then hit them with some salt.
Those are our two main additions, aside from the sliced pepperoncini which you can grab out of the jar at any time.
The classic risotto flavor made with lots of garlic, dry white wine and parmesan is the perfect base for all of these flavors. I hold a few pieces of my add-ins back so I can throw them on top. You know I love having the crunchy and flavor right there.
This can be your main dish with a big greens salad or even a side dish with some grilled meat or salmon. It’s so wonderful and perfect for this weekend!
Pizza Supreme Risotto with Crispy Pepperoni
Pizza Supreme Risotto with Crispy Pepperoni
This pizza supreme risotto is so comforting and delicious! It’s an elevated meal with nostalgic, cozy flavors. Think of your favorite pizza in a creamy rice dish! We love it so much!
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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.
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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.
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In a large saucepan, heat the stock on low until it’s warm.
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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.
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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.
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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.
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Serve immediately with extra parmesan cheese and crushed red pepper flakes!
ENJOY!
