Risotto de Gandules

Have you ever tried a dish at a restaurant and been so enamored that you tried to make your own version at home? That’s how I feel about this risotto de gandules. I first tried this dish at Wilo Eatery & Bar in Guaynabo, Puerto Rico, and fell in love. The creaminess of the arborio rice with the criollo flavor of sofrito and gandules (pigeon peas) is a match made in heaven.

We love making risotto at home, and I use a base recipe that I learned from an Italian cooking class in Milan several years ago for this risotto de gandules dish. For this recipe, we’re making sure to incorporate the sofrito and gandules for that Caribbean flavor and add the pork rinds as a delicious garnish like how we experienced at Wilo’s.

Getting Started

First, we will add the chicken stock to a pot and bring it to a low simmer. In a separate pot, heat a bit of olive oil, add the onions, and sauté for about 3 minutes. Next, add the sofrito and gandules and cook for another 3 minutes. Then, add the rice (we use Arborio rice, the Italian rice used for risotto) let it toast for 2 minutes while stirring gently.

Adding Stock To The Rice

Add the wine (I like to use a very dry wine like Sauvignon Blanc) and occasionally mix to prevent sticking, around 2-3 minutes, until the rice absorbs all the liquid. Start to add the warm stock to the rice gradually, one cup at a time. Continue to stir the rice periodically until it absorbs all of the liquid before adding the next cup of stock. Repeat this process until the rice absorbs all of the stock. Your risotto de gandules should be al dente; the rice is cooked, but there’s a slight chew. You don’t want the rice to be overcooked.

Finishing Touches

Once the rice absorbs all of the liquid and is creamy and al dente, turn off the heat. Add the butter and grate the cheese (parmesan or pecorino, or even better, a blend of both!) and stir until fully incorporated. Plate the risotto and top it with more freshly grated cheese and crushed pork rinds. I love that this risotto de gandules is very filling, you can serve it as a main course.

Risotto de Gandules

Print Recipe

We love making risotto at home and I use a base recipe that I learned from an Italian cooking class in Milan several years ago. For this recipe, we’re making sure to incorporate the sofrito and gandules for that Caribbean flavor and add the pork rinds as a delicious garnish like how we experienced at Wilo’s in Puerto Rico.

• Author: Jessica van Dop DeJesus
• Total Time: 45 Minutes
• Cuisine: Puerto Rican, Italian

Ingredients

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• 2 Tbsp | Olive Oil
• 1 Small Onion, Finely Chopped
• 1/4 Cup | Sofrito
• 3/4 Cup | Gandules (Pigeon Peas)
• 2 Cups | Arborio Rice
• 3/4 Cup | Dry White Wine 
• 5–6 Cups | Chicken Stock
• 3/4 Cup | Finely Shredded Parmesan
• 1 Tbsp | Butter
• Pepper to taste
• Crushed Pork Rinds for garnish

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Instructions

1. Add the chicken stock to a pot and bring to a simmer.
2. In a separate pot, heat the oil, add the onion, and sauté for 3 minutes.
3. Add the sofrito and gandules and cook for 3 another minutes.
4. Add the rice and let it toast for 2 minutes while stirring lightly.
5. Add the wine and stir occasionally to prevent sticking for around 2-3 minutes until the wine is absorbed
6. Gradually add the stock to the rice one cup at a time, stirring periodically in between each cup until the liquid is absorbed. This will take 2-3 minutes between each cup. Repeat until all of the stock is absorbed and the rice is fully cooked and has a creamy texture. Note: the last few batches will take a little longer to cook, around 5-6 minutes.
7. Turn off heat when the rice is creamy and al dente. Add the butter and cheese and stir until it’s incorporated.
8. Plate the risotto and top with freshly grated parmesan and crushed pork rinds. Enjoy!