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PIGEON PEA RISOTTO WITH CHICHARRON
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- ¼ cup olive oil prepared with achiote
- 1 cup smoked ham minced
- ¼ cup sofrito
- 1 tsp. crushed garlic
- 1 ½ cup arborio rice
- 15 oz. pigeon peas boiled and drained
- 2 cups ham broth
- 1 cup heavy cream
- 1 cup white wine
- ¼ cup grated Parmesan cheese
- 4 oz. chopped pork rinds
- Salt to taste
In a saucepan add the olive oil, heat and add the ham. Cook over medium heat until golden brown.
Add the sauce, garlic and cook over medium heat for 2 to 3 minutes. Add the arborio, half the broth, heavy cream, white wine and cook over medium heat for 15 minutes. Add the pigeon peas, the rest of the broth and cook for 15 minutes or until it is done. Add the grated Parmesan cheese, fresh coriander, serve and decorate with the chopped pork rinds.
