Jambalaya rissotto
Recipe by Karyn Johnson
2 chicken breasts, diced to 1" cubes, seasoned with salt and pepper
2 links andoille sausage, sliced into thin rounds
1 large onion, diced
1 red bell pepper
2 1/2 cups arborrio rice
4 cups beef stock
1/2 cup dry white wine, add to stock
3 tbsp butter
olive oil
salt
pepper
1/4 cup frozen peas
2 tbsp creole seasoning
water
Parmesan Cheese, optional
1. Heat a large pan or ceramic dutch oven over high heat. Add 1 tbsp olive oil, when oil is shimmery, add diced chicken and andoille sausage. Cook until browned on all sides. Add diced vegetables and creole seasoning. When vegetables are slightly browned, add butter and stir.
2. Lower heat to medium-low, add rice, stir well. Let rice brown just slightly. Once toasted, start adding stock, stirring continually between each addition.
3. When your stock is gone, and the risotto has become thicker, taste for doneness. If the rice is too crunchy, add some water and stir until absorbed. Add water until desired consistency is reached.
Add frozen peas with the last addition of stock so they thaw and cook just briefly. Add diced green onions just before your risotto is done cooking- you won’t want them to overcook. When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
Grate fresh parmesan cheese over the top and enjoy!
December 30, 2015 01:30
No one has liked this recipe.
No comments yet.