Char peppers, whole over grill or in pieces under broiler, until skin is blackened; place in bowl, cover and let cool. Peel and seed; cut into thin strips.

Bring stock to gentle simmer; maintain over low heat.

Prick sausages with tines of fork. In saucepan, heat oil over medium heat; add sausages and fry until cooked through. Transfer to cutting board.

Add onion to pan; fry, scraping up any brown bits from sausages, until golden, 6 to 7 minutes.

Add rice; fry, stirring, until rice has absorbed oil and grains are translucent with white centres, about 3 minutes. Add wine; cook, stirring, until evaporated. Add 1 cup/250 mL of the stock; cook, stirring constantly, until liquid is absorbed. Repeat with 1 more cup/250 mL of the stock. Stir in tomatoes and peppers; return to simmer. Continue adding stock, 1 cup/250 mL at a time and stirring almost constantly, until rice is creamy and tender yet slightly resilient, about 18 minutes in total.

Slice sausages; add to pot and stir until heated through, about 1 minute. Stir in parsley, basil (if using), cheese, pepper and 1/4 cup/60 mL of the stock. Add salt to taste. Serve immediately.

Makes 4 main-course dinner servings, or 6 first-course or lunch servings.