CAJUN RISOTTO
I like risotto, but don't always have the right kind of rice. I read somewhere that if you stir constantly, long-grain rice will release enough starch to achieve the consistency of smaller grained rice. I added the traditional "holy trinity" of Cajun cooking (onion, celery, bell pepper) to add more veggies to the dish. Use a different color pepper if you prefer. (Different brands of andouille have different levels of spiciness - I used Trader Joe's Smoked Turkey Andouille and my mouth was on fire. My husband conceded that it might be "a little spicy".)
Provided by Carolyn Haas @Linky1
Categories Other Main Dishes
Number Of Ingredients 13
Steps:
- Heat oil in a heavy saucepan and add sausage. Cook until meat has browned and some fat has been rendered. Add the holy trinity (onions, celery, peppers) and stir til onion starts to be translucent. Stir in the garlic.
- Add the rice, and stir to coat. Cook for 2 minutes over medium heat, stirring constantly.
- Add 1 cup chicken broth to the saucepan, and cook until liquid is reduced, stirring constantly.
- Continue to add the chicken broth to keep the rice covered in liquid, stirring frequently. Make sure that most of the liquid is absorbed by the rice before you add more. The total cooking time should be about 25 minutes, or until the rice is tender.
- Add the oregano, thyme, and cheese, if using, to the saucepan before serving and stir to melt. Add salt and pepper or cajun seasoning to taste. Cover the pot and let it stand for five minutes off the heat. Garnish with parsley to serve.
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