Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Get a large, deep pan on the stove and heat the
Olive Oil (1 dash)
over medium high heat. Brown the
Andouille Sausages (4)
until cooked through and golden for about 4-5 minutes. While it is cooking give it
Salt (1 pinch)
to season it.
Step 2
While the sausage is cooking, pour the
Chicken Stock (660 mL)
into a small pot right next to the pan. Gently warm it over low heat to get it ready. When the sausage is done, remove it from the pan and set it aside.
Step 3
Add the
Butter (30 g)
to the same pan and let it start to melt. Then add the small
Shallot (1)
,
Garlic (1 clove)
,
Saffron Threads (1 pinch)
,
Smoked Paprika (1 g)
, and
Sriracha (3 g)
. Let them get fragrant for 30 seconds.
Step 4
Add the
Arborio Rice (245 g)
into the pan and let it just get toasted for a minute. Then pour in the
Dry Red Wine (120 mL)
to deglaze the pan, scraping up the brown bits in the pan. Let the wine absorb into the rice for a minute.
Step 5
Then ladle in about 1/4 of the warm stock and stir it into the rice completely. When it is absorbed, ladle the next 1/4 of it and stir it in completely. Repeat until the stock is all absorbed and the rice is tender. The whole process will take about 15-20 minutes.
Step 6
Stir the andouille and the
Manchego Cheese (115 g)
into the risotto, then take the pan off of the heat. Scoop it into pretty bowls and top it with a sprinkle of
Fresh Cilantro (to taste)
. Serve immediately and enjoy!
