Spicy Andouille Risotto
This is an amazing recipe! You can substitute out the andouille sausage for something less spicy if heat isn’t your thing, and it would still be awesome. Also, be patient when cooking the risotto. If you’ve never tried, it isn’t hard, but you do have to have patience! And be sure to keep the broth warm the whole time. You don’t want to add it into the risotto cold.
Enjoy!
Ingredients
- 1 dash olive oil
- 4 links andouille sausage diced into bite sized chunks
- 1 pinch salt
- 3 c chicken broth
- 2 T butter
- 1 small shallot peeled and minced
- 1 clove garlic peeled and minced
- ½ t smoked paprika
- ½ t Sriracha
- 1¼ c arborio rice
- ½ c white wine
- 1 c freshly grated cheese, mix of Romano and Asiago
Instructions
Heat the chicken broth and keep it warm. (I use Better Than Bouillon.)
Using a large, deep skillet, heat the olive oil over medium high heat. Brown the andouille sausage until cooked through and golden for about 4-5 minutes. While it is cooking give it the pinch of salt to season it. When the sausage is done, remove it from the pan and set it aside.
Add the butter to the same pan and let it start to melt. Add the shallot, garlic, saffron, smoked paprika and Sriracha. Let them get fragrant for 30 seconds.
Add the rice into the pan and let it just get toasted for a minute, then pour in the wine to deglaze the pan, scraping up the brown bits in the pan. Let the wine absorb into the rice for a minute.
Ladle in about ¼ of the warm broth and stir it into the rice completely. When it is absorbed, ladle the next ¼ of it and stir it in completely. Repeat until the broth is all absorbed and the rice is tender. The whole process will take about 15-20 minutes.
Eat and enjoy!!!
NOTE: I “borrowed” this recipe from Jeanie and Lulu’s Kitchen and tweaked just a few things based upon a couple of ingredients I didn’t have or couldn’t find. Their version would no doubt be even better. ❤️
