This risotto de gandules came about because one of my favorite restaurants took their version off the menu. You can imagine my dismay when I went to order it, only to be told, it was no longer available. So naturally, I did what I do. I went home, started figuring out how to make my own, and tested it until I got it as close as possible. What came out is this perfect play on the Puerto Rican classic. Let’s just call this the remix, because greatness could never be replaced, but it can certainly inspire.
Risotto de Gandules
What came out is this perfect play on the Puerto Rican classic.
Ingredients
- 1 cup Arborio rice
- 4 oz chuleta ahumada or cooked ham, diced small
- ½ cup canned gandules, drained and rinsed
- 3½–4 cups unsalted or low-sodium chicken broth, kept hot
- 2 Tbsp smooth sofrito
- ½ tsp adobo
- ¾ tsp sazón con achiote y culantro
- 2 tbsp achiote oil, divided
- ¼ cup dry white wine, such as Pinot Grigio
- 3 tbsp finely grated Parmesan, plus more to taste
- 2 tbsp cold unsalted butter
- Salt, only if needed at the end
- Fresh cilantro for garnish, optional
Instructions
- In a saucepan, heat the broth over low heat.
- Over medium heat, heat 1 tablespoon achiote oil in a Dutch oven or wide saucepan. Add the chuleta and cook for 4–5 minutes, until browned. Remove and set aside, leaving the rendered fat and browned bits in the pot.
- Add remaining achiote oil, then add the sofrito and cook for 1–2 minutes.
- Stir in the adobo and sazón and cook for about 30 seconds.
- Add the unrinsed Arborio rice and toast for 1–2 minutes, stirring until well coated.
- Pour in the wine and stir for 1–2 minutes, until almost completely absorbed.
- Add ¾ cup hot broth, stirring frequently until mostly absorbed.
- Continue adding broth ½ cup at a time, allowing each addition to absorb before adding the next.
- After about 10 minutes, stir in the gandules.
- Continue cooking until the rice is creamy and al dente, about 18–22 minutes total, repeating Step 8 and adding broth ½ cup at a time.
- Fold the chuleta back in when the rice is nearly finished.
- Turn off the heat and fold in the cold butter.
- Fold in 3 tablespoons Parmesan, adding more only to taste.
- Loosen with hot broth, one spoonful at a time, if needed.
- Taste and add salt only if necessary.