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Bone Suckin’® Dirty Hoppin’ John Risotto Recipe

Bone Suckin’ Dirty Hoppin John Risotto Recipe

This Risotto is a popular southern recipe!

  • Author: Bone Suckin’® Sauce
  • Prep Time: 30 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 mins
  • Yield: 6
  • Category: Entree

Ingredients

  • Bone Suckin’® Seasoning and Rub, 2 Tbsp.
  • Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce, 1 tsp.
  • Chicken Livers, 1 (16 oz. container), fresh or frozen
  • Peanut Oil, 1/4 cup
  • Butter, 1 1/2 sticks, cut into Tbsp. pieces
  • Yellow Onions, 8 medium, chopped
  • Flour, 2 cups, All Purpose
  • Sea Salt, 1 1/4 tsp.
  • Black-eyed Peas, 1 (16 oz. 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.

Instructions

  1. In a re-sealable bag, mix flour and Bone Suckin’® Seasoning. Place the livers in a bag and shake to coat. Put the oil in a frying pan and heat to medium. Place the livers in the pan and cook about 8 minutes, turning livers until thoroughly cooked. Let livers cool and then chop them coarsely; set aside.
  2. In a skillet, put in 2 Tbsp. of butter and bring to a medium heat. Add yellow onions and sea salt. Cook onions slowly, until golden, 20 to 25 minutes. Reserve 1/2 cup of caramelized onions in a bowl; set aside.
  3. While onions are caramelizing, simmer black-eyed peas in 2 cups of water in a 2 qt. sauce pan until just tender, about 15 minutes. Drain peas in a colander.
  4. Cook red onions and celery in 2 Tbsp. of butter in a 5-6 qt. pot over moderate heat, stirring occasionally, until softened. Add garlic and cook 1 minute. Add rice and stir for 1 minute. Stir in wine and cook 2 minutes. Add caramelized onions, chopped livers, black-eyed peas, Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce and 4 cups of chicken stock. Briskly simmer, uncovered, over moderate heat for 15 to 20 minutes, stirring occasionally, until most of the liquid is absorbed and risotto is creamy. Add remaining 4 cups of chicken stock and cook for another 15 to 20 minutes. Add remaining 8 Tbsp. of butter and lemon juice and stir until butter is incorporated.
  5. After cooking food, divide risotto among 8 shallow bowls and sprinkle with remaining onions and parsley. Serve with salad and bread. Recipe serves 6. Enjoy!

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