Ingredients
Scale
- 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
Instructions
- Add the chicken stock to a pot and bring to a simmer.
- In a separate pot, heat the oil, add the onion, and sauté for 3 minutes.
- Add the sofrito and gandules and cook for 3 another minutes.
- Add the rice and let it toast for 2 minutes while stirring lightly.
- Add the wine and stir occasionally to prevent sticking for around 2-3 minutes until the wine is absorbed
- 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.
- Turn off heat when the rice is creamy and al dente. Add the butter and cheese and stir until it’s incorporated.
- Plate the risotto and top with freshly grated parmesan and crushed pork rinds. Enjoy!
- Cuisine: Puerto Rican, Italian
