Gumbo Risotto

A combination of two of my favorite dishes? Yes, please!

Notes: Gumbo risotto will probably take a little longer than regular risotto. The addition of the vegetables and sausage will make it a little harder for the rice to absorb the liquid. No worries: patience is virtue.

If the stock starts to run out, but the rice isn't done yet, just add water to the sauce pan. Just make sure the water get warmed up in the pan before you add it.

If you like your gumbo not-so-spicy, you can try 1 tablespoon of cajun seasoning rather than 2.

Ingredients:
1 1/2 cups arborio rice
4 cups chicken stock or water
1 pound kielbasa
4-5 carrots
4-5 celery stalks
1 small onion (I used a shallot)
4-5 garlic cloves
1 stick butter
4 tablespoons flour
2 tablespoons cajun seasoning (I use Tony's)
1 bunch fresh parsley

Directions:

Heat the stock or water in a sauce pan on medium-low. Peel and chop the carrots, chop the celery, mince the garlic, and dice the onion. Slice the kielbasa. Chop the parsley.

In a large pot on medium-high, melt the butter. Whisk in the flour into the butter and allow it to cook until you have a roux that's the color of milk chocolate. Add in the carrot, onion, and celery. Remove from heat and stir until the veggies stop sizzling. Return to heat, add in garlic and sausage. Stir in the rice. Add in the cajun seasoning and stir.

Add 4 ladles of stock and stir. When the mixture looks dry and most of the liquid has been absorbed, add two more ladles of stock. Repeat this step until the rice is tender. This should take about 45-50 minutes. Serve and enjoy!