Spicy Andouille Risotto

14 INGREDIENTS • 6 STEPS • 40MINS

Spicy Andouille Risotto

Recipe

5.0

1 rating

The andouille is so savory and spicy against the creaminess of the rice and cheese. It all works together in perfect harmony as heaven in a bowl.

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Spicy Andouille Risotto

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The andouille is so savory and spicy against the creaminess of the rice and cheese. It all works together in perfect harmony as heaven in a bowl.

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

40MINS

Total Time

$2.36

Cost Per Serving

Ingredients

Servings

4

us / metric

1 dash

4

Andouille Sausages, diced

1 pinch

2 3/4 cups

Chicken Stock

2 Tbsp

1

Small Shallot, peeled, minced

1 clove

Garlic, peeled, minced

1 pinch

Saffron Threads

1/2 tsp

1/2 tsp

1 1/4 cups

1/2 cup

Dry Red Wine

1 cup

Freshly Grated Manchego Cheese

to taste

Fresh Cilantro, finely chopped

as needed for garnish

Nutrition Per Serving

VIEW ALL

Calories

686

Fat

33.5 g

Protein

34.4 g

Carbs

54.3 g

Love This Recipe?

Spicy Andouille Risotto

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking Instructions

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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 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 (2 3/4 cups) 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 (2 Tbsp) 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 (1/2 tsp), and Sriracha (1/2 tsp). Let them get fragrant for 30 seconds.

step 3 Add the Butter (2 Tbsp) 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 (1/2 tsp), and Sriracha (1/2 tsp). Let them get fragrant for 30 seconds.

step 4

Add the Arborio Rice (1 1/4 cups) into the pan and let it just get toasted for a minute. Then pour in the Dry Red Wine (1/2 cup) 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 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 (1 cup) 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!

step 6 Stir the andouille and the Manchego Cheese (1 cup) 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!

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