Risotto de Gandules
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.
- Total Time: 45 Minutes
- Cuisine: Puerto Rican, Italian
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!
Find it online: https://www.diningtraveler.com/2023/08/risotto-de-gandules.html
