Risotto with andouillettes

Recipe: Andouillette risotto

Recipe with andouillettes with mustard sauce, a new way to eat andouillettes, served with a risotto. Friends arrived home unexpectedly to watch the France-Sweden game, we looked in the fridge for what I was going to cook for them. I dared to make this risotto mixture with andouillettes which pleasantly surprised us.

Recipe ingredients

  • Andouillette risotto recipe for 5 people:
  • 1 large onion
  • 2 tablespoons of olive oil
  • 5 andouillettes
  • 10 cl of white wine
  • 1 large tablespoon of mustard
  • 10 large cherry tomatoes
  • 350 g of mushrooms in jars
  • 1 teaspoon of yellow raz el Hanout
  • 250 g of arbario rice
  • 200 g parmesan


  1. Peel the onion, then cut it finely.
  2. Brown the onions in olive oil.
  3. Remove the skins from the andouillettes.
  4. Slice the andouillettes into rings
  5. Throw the andouillettes in the hot pan with the onions.
  6. Grill the andouillettes, stirring regularly
  7. Add the white wine and let reduce.
  8. Add the mustard and stir to incorporate it well.
  9. Rinse the cherry tomatoes then cut them in 4
  10. Place in a hot oven at 200 ° for 10 minutes
  11. Reserve the andouillettes
  12. Sear the mushrooms in the same pan
  13. Add the double tomato paste
  14. Add the rice and let it grill a little
  15. Cover with water, lower the heat and cook gently for 15 to 20 minutes.
  16. Pour in the Parmesan, then stir before serving.

Preparation time: 10 minutes
Cooking time: 17 minutes
Number of people: 5
4 star rating: 1 review

What wine to drink with this andouillette risotto:

My favorite wine for this Chiroubles Grape variety recipe: Gamay
Temperature between 11 ° and 13 °

Cut the onions Cut the andouillettes Sear the andouillettes Stir Add wine Let reduce Cut the tomatoes Add the concentrate Add the rice Sow the parmesan Risotto platter

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