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RECIPE
14 INGREDIENTS6 STEPS40min

Spicy Andouille Risotto

5.0
1 Ratings
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.
Spicy Andouille Risotto Recipe | SideChef
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/
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Fulfilled by
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/
40min
Total Time
$2.36
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
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
1/2 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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Nutrition Per Serving

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CALORIES
686
FAT
33.5 g
PROTEIN
34.4 g
CARBS
54.3 g

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 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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Nutrition Per Serving
Calories
686
% Daily Value*
Fat
33.5 g
43%
Saturated Fat
15.5 g
78%
Trans Fat
0.0 g
--
Cholesterol
113.2 mg
38%
Carbohydrates
54.3 g
20%
Fiber
1.6 g
6%
Sugars
2.4 g
--
Protein
34.4 g
69%
Sodium
979.0 mg
43%
Vitamin D
--
--
Calcium
224.6 mg
17%
Iron
1.4 mg
8%
Potassium
71.4 mg
2%
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