RECIPE
14 INGREDIENTS6 STEPS40MIN

Spicy Andouille Risotto

5.0
1 Ratings
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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.
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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.

40MIN

Total Cooking Time

14

Ingredients
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
4
Andouille Sausages , diced
1 pinch
2 3/4 cups
Chicken Stock
2 Tbsp
1
Small Shallot , peeled, minced
1 clove
Garlic , peeled, minced
1/2 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
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Directions

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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 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 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 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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