I have been making Gumbo risotto for a few years now and even served it at my restaurant that I used to own. Although mine is different from yours it is cool that we both had the same idea. I do cooking demonstrations on a local Fox morning show and this week I am doing risotto, I thought before I made my claim that I invited it I would do some reasearch first, yours was the first one I saw. Mine is different in that I combine both dishes in their traditional sense, start with a roux, cook the holy trinity, stock, simmer then start the risotto like normal, butter, oil, onions, garlic, toast aborio then start adding the gumbo stock to the rice. Then after the risotto is complete I add okra to the stock with a little file to thicken, then some smoked chicken thigh meat and shrimp. Try it you will love it!

Chef Troy
www.gagliardosgrill.com
Troy Gagliardo | Mon.26.Nov.07 - 11:56 pm | #

This is so strange, I was looking for a recipe to use up some frozen prawns I have and I was also looking for something to use up chorizo so this is the perfect recipe !!!
Maz | Homepage | Mon.03.Mar.08 - 2:51 pm | #