• Tommy Centola

Cajun Risotto

Updated: Jan 4

One of my favorite dishes to cook is Jambalaya. There are so many variations that I could probably live on Jambalaya. Last week was the finals of Hell’s Kitchen. I enjoy watching the young chefs learn their craft, although the way Gordon Ramsey treats them is uncalled for. One of the dishes that usually gets screwed up is the risotto. To me, the most important part of making risotto is the hot stock. You don’t want it boiling but it must be hot to properly cook the rice. So, here is my take on risotto.

1 tablespoon Yellow Onion; finely chopped

1 tablespoon Green Onion; finely chopped

2 tablespoons Celery; finely chopped

5 tablespoons Olive Oil

1/2 teaspoon Garlic; finely chopped

2 cups raw Arborio rice

1/3 cup dry White Wine

1 1/2 cups Crawfish or Shrimp; coarsely chopped

4 cups basic stock made from shrimp and/or crawfish heads and shells (2 lb. in 3 quarts of water)

Creole Shake to taste

In a heavy bottom casserole, saute chopped onion and celery in oil.

When translucent, add the garlic and saute until it colors lightly.

Add rice and stir until it is well coated. Saute lightly 30-60 seconds and then add wine and stir. Add chopped crawfish and stir 1 minute.

Bring heat to medium-high and begin adding the hot stock 1/2 cup at a time; stir constantly. When the rice absorbs the liquid, add another 1/2 cup broth and continue to stir. Use a wooden or plastic spoon and stir continuously, paying particular attention to the entire bottom of the surface to prevent sticking.

Continue to add broth until rice dries out. Be careful not to drown the rice. If the heat is too low or too high, regulate it. Cooking time should be about 30 minutes. Occasionally, taste the rice; it should be tender and al dente (firm to the bite). When cooked, the rice should be bound together, neither dry nor runny. Finally, taste rice and season with Creole Shake.

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Enjoy!!!

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