New Orleans Risotto

Dan's recipes

Jul 27

I am back to New Orleans for more Cajun inspired food. Andouille sausage, crab meat, and Romano cheese all co- star (see Steve McQueen, Edward G. Robinson, and Karl Malden - name that movie) in creamy risotto. Creole spice and white wine bring balance. Stir to your heart's content. It is risotto. I hope you like it.

2 tablespoons butter
2 tablespoons cooking oil
2 shallots, diced
1 cup arboreal rice
1 cup white wine
3 cups fish stock
1 teaspoon creole seasoning
8 ounces andouille sausage
8 ounces crab meat
1/2 cup Romano cheese
1/4 cup green onions

In a large skillet on medium add butter and cooking oil.

Add shallots and cook until soft.

Add fish stock to separate pan and warm.

Add rice to the skillet with the shallots and cook until coated.

Add wine and stir until mostly absorbed.

Add fish stock 1 cup at a time. Stir until absorbed.

In a small skillet add andouille and brown.

When stock is mostly absorbed and the rice is al dente, add crab meat, andouille and cheese.

Stir. Add green onion. Stir.

Serve.