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We have one pot perfection as we get cooking creole-style and make Jambalaya Risotto - plus a makeover for any leftovers into air-fried Arancini. Both recipes brought to us by John Thompson, owner of food truck This Little Pig. Visit their website to see their upcoming schedule and locations.
Click here for a printer-friendly version of this recipe. If you make either of these, let us know how they turned out.
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Rewatch how to make it any time by clicking the video at the top of the page, and watch Dinner DeeAs every weekday at 1pm ET on FOX13.
Click below to see how John made the Arancini on Instagram.com/DinnerDeeAs.
Jambalaya Risotto
Ingredients
- ½ cup cooked chicken thigh, chopped or cubed into ¼ inch pieces
- ½ cup smoked or andouille sausage, chopped or cubed into ¼ inch pieces
- 2 tbsp butter
- 1 cup onion, diced
- ½ cup celery, diced
- ½ cup red bell pepper, diced
- ¼ cup jalapeño, cleaned and diced
- 2 tbsp garlic, minced
- 2 tbsp shallot, diced
- 1 oz fresh thyme (tied in a bouquet)
- 2 fresh bay leaves or 4 dried bay leaves
- 2 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 cup arborio rice
- 2 cups chicken stock (warm in a saucepan over low heat)
- 1 cup white wine
- 1 tbsp Creole seasoning of your choice (This Little Pig's ‘Creole Magic’ used in the episode)
- 1 tbsp kosher salt
- 1 ½ tsp black pepper
- 2 tbsp fresh parsley, chopped fine for garnish
Directions
In a 12" sauté pan over medium-high heat, add butter. When melted, add chicken & sausage. Sauté until brown on all sides.
Add onion to the pan & sauté for 2 minutes. Add celery & peppers, sauté another 2 minutes. Add garlic & shallot. Continue to sauté until vegetables start to get translucent.
Add salt, pepper, creole seasoning, Worcestershire & hot sauces. Continue to sauté for 2 minutes until well incorporated.
Add dry arborio rice and sauté, moving the rice continuously until the exterior of the rice becomes translucent. Add white wine & deglaze the pan, scraping the bottom completely.
When the wine has been cooked off almost completely, add ¼ of the warm chicken stock and stir continuously until almost fully absorbed.
Continue to add stock in ¼ increments and continue stirring.
Taste the risotto once the stock is fully absorbed & season additionally if needed.
Plate, garnish with parsley & enjoy!
Arancini
Ingredients
- 2 cups cooked risotto
- 1 cup grated parmesan (plus more to garnish finished dish)
- 2 eggs (divided)
- ½ cup flour
- 1 cup Spanko breadcrumbs
- salt and pepper to taste
- oil for frying
- fresh parsley, chopped (for garnish)
Directions
While risotto is still warm, mix 1 slightly beaten egg and parmesan until thoroughly incorporated. Cover and chill in refrigerator overnight (minimum 4 hours).
Set up breading station by mixing flour, salt and pepper in a shallow bowl. Beat remaining egg and place in a separate shallow bowl. Finally add panko to separate shallow bowl.
Preheat frying oil to 350 °F (if using air fryer, skip this step).
Remove risotto mixture from fridge and divide into about 8 even portions. Roll into balls and bread by first rolling in the seasoned flour, then the egg and finally the panko. Set aside on a plate while remaining arancini balls are breaded.
Working in small batches, fry in 350 °F oil (using a deep fryer or deep dutch oven with candy thermometer to monitor oil temperature) for 4 - 5 minutes until golden brown. Remove carefully and place on a plate lined with paper towels. If using an air fryer, set to 350 °F, spray arancini with oil and cook for 6 minutes. Shake the air fryer basket gently (moving the arancini around) and cook for an additional 6 minutes.
Garnish with parsley and a sprinkle of grated parmesan and serve with your favorite dipping sauce.
Rest and serve.
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