Have you ever tried a dish at a restaurant and been so enamored that you tried to make your own version at home? That’s how I feel about this risotto de gandules. I first tried risotto de gandules (pigeon peas) at Wilo’s Eatery in Guaynabo, Puerto Rico and fell in love with the dish. The creaminess of the arborio rice with the criollo flavor of sofrito and gandules is a match in heaven.
We love making risotto at home and I use a base recipe that I learned from an Italian cooking class in Milan, Italy several years ago. I incorporated the sofrito and gandules to add that Caribbean flavor and added the pork rinds as a delicious garnish like how we experienced at Wilo’s.
Have you recreated a restaurant dish at home before? How did it turn out?
Risotto de Gandules Recipe
◦ 2 tbsp olive oil
◦ 1 small onion, finely chopped
◦ 1/4 cup sofrito
◦ 3/4 cup of gandules
◦ 2 cups Arborio rice
◦ 3/4 White dry wine
◦ 5-6 cups chicken stock
◦ 3/4 cup of finely shredded Parmesan
◦ 1 tbsp butter
◦ Pepper to taste
◦ Crushed pork rinds for garnish
Instructions:
1) Add the chicken stock to a pot and bring to a simmer.
2) In a separate pot, heat the oil, add the onion, and sauté for 3 minutes.
3) Add the sofrito and gandules and cook for 3 another minutes.
4) Add the rice and let it toast for 2 minutes while stirring lightly.
5) Add the wine and stir occasionally to prevent sticking for around 2-3 minutes until the wine is absorbed
6) Gradually add stock one cup at a time, stirring periodically in between each cup until the liquid is absorbed. This will take 2-3 minutes between each cup. Repeat until all of the stock is absorbed and the rice is fully cooked and has a creamy texture. Note: the last few batches will take a little longer to cook, around 5-6 minutes.
7) Turn off heat when the rice is creamy and al dente. Add the butter and cheese and stir until it’s incorporated.
8) Plate the risotto and top with freshly grated parmesan and crushed pork rinds.
Items we used (or similar ones)
Le Creuset Dutch Oven:
Arborio Rice:
Pasta Bowl:
Pilón:
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