Bone Suckin' Dirty Hoppin' John Risotto

Ingredients:

Bone Suckin' Seasoning & Rub, 2 Tbsp.

Bone Suckin' Habanero Sauce, 1 tsp.

Chicken Livers, 16 ounces, fresh or frozen

Peanut Oil, 1/4 cup

Butter, 1 1/2 sticks cut up into Tbsp pieces

Yellow Onions, 8 medium chopped

Flour, 2 cups All Purpose

Sea Salt, 1 1/4 tsp.

Black-eyed Peas, 1 16 ounce bag, frozen

Red Onion, 1 finely chopped

Celery, 1/4 cup finely chopped

Garlic, 1 Tbsp. minced

Arborio Rice, 2 1/2 cups

White Wine, 1/2 cup

Chicken Stock, 8 cups

Lemon Juice, 1/4 cup fresh

Black Pepper, 1 tsp.

Parsley, 3 Tbsp.

Directions:
In a sealable bag mix 2 cups of flour and 2 Tbsp. of Bone Suckin' Seasoning. Place livers in the bag and shake to coat the livers. Place oil in a frying pan and heat to medium, place livers in pan and cook about 8 minutes, turning the livers so they are thoroughly cooked. Let livers cool and then chop them coarsely, set aside. In a skillet put in 2 Tbsp. of butter, bring to a medium heat; add yellow onions and sea salt. Cook onions slowly, until they are golden, about 20 to 25 minutes. Reserve 1/2 cup of caramelized onions in a bowl and set aside.

While onions are caramelizing, simmer frozen black-eyed peas in 2 cups of water in a 2 qt. sauce pan until just tender, about 15 minutes and drain peas in a colander.

Cook red onions and celery in 2 Tbsp. of butter in a 5-6 qt. pot over med. heat, stirring occasionally, until soft. Add garlic and cook about 1 minute. Add rice and stir 1 minute. Stir in wine and cook 2 minutes. Add caramelized onions, chopped livers, black-eyed peas, Bone Suckin' Habanero Sauce and 4 cups of chicken stock. Briskly simmer uncovered over moderate heat for 15 to 20 minutes. Stir occasionally until most of the liquid is absorbed and risotto is creamy. Add remaining 4 cups of chicken stock and continue to cook for another 15 to 20 minutes. Add remaining 8 Tbsp. of butter and lemon juice and stir until butter is incorporated. Divide risotto among 6 shallow bowls and sprinkle with remaining onions and parsley. Serve with a salad and bread.

 

Grillin' Tips, Great Recipes & More - BoneSuckin.com


© Ford's Gourmet Foods 2010