DifficultyIntermediate

This Risotto is a popular southern recipe!

Yields6 Servings
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins

Bone Suckin' Dirty Hoppin' John Risotto

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. Enjoy!

External Products

Ingredients

Directions

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. Enjoy!

Bone Suckin’ Dirty Hoppin’ John Risotto