My latest recipe invention: Gumbotto
Yes, you guessed it... a Gumbo risotto!!! I toyed with rizumbo... but preferred gumbotto! It's got a cajun flair, but is basically a risotto. Quite delicious as a starter or main... Serves 6-8 as starter, 4 as main. You could also add chicken or other seafood, would be good with shellfish too!
Ingredients:
Instructions:
Fry the vegetables and chorizo in the oil until onions are opaque and chorizo begins to render some fat. Over a medium heat, add rice and fry for another minute or two until you can see the white dot in the middle of the grains. Add the tequila and saute until evaporated. Continuously stirring add the can of tomatoes and stir until most of the liquid is gone. Add stock little by little, adding more as the mixture gets dry until just before rice is al dente. You may not need the whole pint. At this point add the shrimp. It should take about two minutes to cook them. Add seasonings and chopped cilantro. Put in serving bowls, add a dollop of creme fraiche and a sprig of cilantro. YUMMY!
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Ingredients:
- Extra Virgin Olive Oil
- 2 red onions or 1 vidalia/spanish onion, chopped
- 2 stalks celery chopped
- 1 large sweet red pepper, chopped
- 1 jalapeno or other small chilli, diced
- 1 shot of tequila
- 2 cups Carnaroli or arborio or other risotto rice
- 1 can of chopped tomatoes
- 1 cup chopped chorizo (omit for veggie option)
- 1 lb uncooked peeled and deveined large prawns (shrimp for the Americans)
- 1 tsp ground cumin
- 1 tsp chili powder (omit for milder taste)
- salt and cracked balck pepper to taste
- 1 pint vegetable stock, simmering on the stove
- 1 handful of cilantro/coriander, chopped with some sprigs reserved for garnish or chopped green onions
- 1/2 cup creme fraiche (sour cream if you can't find the previous) for serving
Instructions:
Fry the vegetables and chorizo in the oil until onions are opaque and chorizo begins to render some fat. Over a medium heat, add rice and fry for another minute or two until you can see the white dot in the middle of the grains. Add the tequila and saute until evaporated. Continuously stirring add the can of tomatoes and stir until most of the liquid is gone. Add stock little by little, adding more as the mixture gets dry until just before rice is al dente. You may not need the whole pint. At this point add the shrimp. It should take about two minutes to cook them. Add seasonings and chopped cilantro. Put in serving bowls, add a dollop of creme fraiche and a sprig of cilantro. YUMMY!
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