Dinner DeeAs recipes: Jambalya Risotto and Air-Fried Arancini

Jambalaya Risotto | Dinner DeeAs

It's one-pot perfection as we get cooking Creole-style and make a Jambalaya Risotto. Grab the recipe at http://www.DinnerDeeAs.com and if you make it, send us a picture! E-mail us at DinnerDeeAs@fox.com or @DinnerDeeAs on Instagram. Watch Dinner DeeAs every weekday at 1p on Fox 13 Tampa Bay and 7a on FOX 35 Plus in Orlando.

We have one pot perfection as we get cooking Creole-style and make Jambalaya Risotto — plus a makeover for any leftovers into air-fried Arancini. Both recipes were brought to us by John Thompson, owner of food truck This Little Pig. Visit their website to see their upcoming schedule and locations.

Click here for a printable version of the recipes below. If you make them, send us a photo and let us know how they turned out! 

And let us know if you have a question or a recipe request! Email DinnerDeeAs@fox.com or message us on Facebook or Instagram.

See Dinner DeeAs every weekday at 1p on Fox 13 Tampa Bay and 7a on FOX 35 Plus in Orlando.

Click below to see how John made the Arancini.

Dinner DeeAs: Arancini

See how John made the Arancini

Jambalaya Risotto

Ingredients

• ½ cup cooked chicken thigh, chopped or cubed into ¼ inch pieces
• ½ cup smoked or andouille sausage, chopped or cubed into ¼ inch pieces
• 2 tbsp butter
• 1 cup onion, diced
• ½ cup celery, diced
• ½ cup red bell pepper, diced
• ¼ cup jalapeño, cleaned and diced
• 2 tbsp garlic, minced
• 2 tbsp shallot, diced
• 1 oz fresh thyme (tied in bouquet)
• 2 fresh bay leaves or 4 dried bay leaves
• 2 tbsp Worcestershire sauce
• 1 tbsp hot sauce
• 1 cup arborio rice
• 2 cups chicken stock (warm in saucepan over low heat)
• 1 cup white wine
• 1 tbsp Creole seasoning of your choice (This Little Pig's ‘Creole Magic’ used in the episode)
• 1 tbsp kosher salt
• 1 ½ tsp black pepper
• 2 tbsp fresh parsley, chopped fine for garnish

Directions

1. In 12" sauté pan over medium-high heat, add butter. When melted, add chicken & sausage. Sauté until brown on all sides.
2. Add onion to pan & sauté for 2 minutes. Add celery & peppers, sauté another 2 minutes. Add garlic & shallot. Continue to sauté until vegetables start to get translucent.
3. Add salt, pepper, creole seasoning, Worcestershire & hot sauces. Continue to sauté for 2 minutes until well incorporated.
4. Add dry arborio rice and sauté, moving the rice continuously until exterior of rice becomes translucent. Add white wine & deglaze pan, scraping bottom completely.
5. When wine has cooked off almost completely, add ¼ of warm chicken stock and stir continuously until almost fully absorbed.
6. Continue to add stock in ¼ increments and continue stirring.
7. Taste risotto once stock is fully absorbed & season additionally if needed.
8. Plate, garnish with parsley & enjoy!

Arancini 

Ingredients

• 2 cups cooked risotto
• 1 cup grated parmesan (plus more to garnish finished dish)
• 2 eggs (divided)
• ½ cup flour
• 1 cup Spanko breadcrumbs
• salt and pepper to taste
• oil for frying
• fresh parsley, chopped (for garnish)

Directions

1. While risotto is still warm, mix 1 slightly beaten egg and parmesan until thoroughly incorporated. Cover and chill in refrigerator overnight (minimum 4 hours).
2. Set up breading station by mixing flour, salt and pepper in shallow bowl. Beat remaining egg and place in separate shallow bowl. Finally, add panko to separate shallow bowl.
3. Preheat frying oil to 350 °F (if using air fryer, skip this step).
4. Remove risotto mixture from fridge and divide into about 8 even portions. Roll into balls and bread by first rolling in seasoned flour, then egg and finally panko. Set aside while remaining arancini balls are breaded.
5. Working in small batches, fry in 350 °F oil (using deep fryer or deep dutch oven with candy thermometer to monitor oil temperature) for 4–5 minutes until golden brown. Remove carefully and place on plate lined with paper towels. If using air fryer, set to 350 °F, spray arancini with oil and cook for 6 minutes. Shake air fryer basket gently (moving arancini around) and cook an additional 6 minutes.
6. Garnish with parsley and sprinkle of grated parmesan and serve with favorite dipping sauce.

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