Ingredients: |
Ingredients: • 1 cup Arborio rice
• 4-5 cups of chicken stock
• ½ cup amber beer
• ½ cup white wine
• 5-6 very ripe tomatoes, diced
• 1 chicken breast
• 1 pork chop
• ½ lb of good andouille or Cajun smoked sausage
• 1 green bell pepper, chopped
• 1 sweet yellow onion, chopped
• 4 stalks of celery, chopped
• 3 cloves of garlic, chopped
• 5-6 sprigs of parsley
• 2-3 slices of bacon
• 2-4 oz of butter
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Directions: |
Directions:Tomato puree:
• Render fat from bacon in a sauce pan and strain out meat pieces.
• Add ½ of fat back into the sauce pan and saute 2/3 of the chopped vegetable mixture in bacon fat until soft.
• Cut meat into 1-1.5 inch cubes and cut sausage into 1-1.5 inch pieces. Add them to vegetables and brown lightly.
• Add in diced tomatoes, season and stir.
• Simmer for 30 minutes, taste and add seasoning if necessary.
• Remove meat and set aside. Once cool, cut the meat into small bite size pieces.
• Put about a cup of the tomato mixture in a standard blender and puree.
• Set aside.
Risotto:
• In a sauce pan, begin heating up chicken stock and beer over medium heat. Try to keep it just under a boil.
• Add remaining bacon fat and butter to a skillet and melt butter over medium heat.
• Add remainder of vegetable mix and saute until very soft.
• Add white wine and deglaze pan over medium high heat.
• Add rice and blast rice for 5 minutes or until the edges of the rice are translucent.
• Add about 1 cup of chicken stock/beer mixture so that the liquid is just below the level of the rice.
• Simmer, stirring often if not constantly.
• As the liquid in the rice diminishes, add more stock ½-1 cup at a time, again to just below the level of the rice. Stir often.
• Before the last chicken stock/beer addition, add about 2-3 tablespoons of the tomato puree and stir in.
• Add the remainder of the chicken stock/beer mixture and simmer until rice is cooked but not mushy.
• Taste and season.
• Add a few pieces of each the chicken, pork chop and sausage and stir in.
• Garnish with a tablespoon of the non pureed tomatoes and chopped parsley.
• Serve with piece of French bread with a swirl of cane syrup. |
This recipe for Jambalaya Risotto is from