Jambalaya Risotto

• 1 Tbsp olive oil
• 1 vidalia onion, chopped
• 1 tsp salt
• 1 Tbsp Adobo (if you have it)
• 2 celery ribs, chopped (reserve tops for garnish if you like)
• 1 green bell pepper, chopped
• 1 red or orange bell pepper, chopped
• 2 Tbsp minced garlic, less if you're not a garlic nut like I am
• 8 chicken andouille (available at Trader Joe'), chopped into bite-size pieces.
• 14 oz can of diced tomatoes in juice
• 3 large skinless boneless chicken breasts (1 pack), chopped into bite-size pieces
• 1 cup choose-your-own stock: fish stock, vegetable stock, chicken stock, or clam juice
• 2 cups arborio rice
• 1/2 tsp fresh or dried thyme
• 2 bay leaves *
• 5 whole black peppercorns *
• 3 whole cloves *
• 1/4 tsp cayenne
• 3 to 4 cups chicken stock
• 1 lb shrimp, shelled and de-veined (sub half langostino tails if you want an extra splurge)

1. In a very large heavy-bottomed pot, heat olive oil over med-high heat. Add onions, salt, and Adobo. Saute stirring occasionally.
2. Add as you chop (about 5 min apart): celery, peppers, garlic, and andouille. Continue to saute until onions are translucent and other vegetables have started to pale, about 5 min.
3. Reduce to medium-low heat. Add rice and stir until each grain is covered in oil. Add tomatoes, raw chicken, choose-your-own stock, thyme, cayenne, bay leaves, peppercorns, and cloves. Note: If you have never used arborio rice before, it will look like you don't have nearly enough rice. Resist the urge to add more, it expands like crazy.
4. Cook over medium-low heat, stirring and scraping the bottom every 3-4 min. Stir until almost all the liquid is absorbed, about 5 min.
5. Add a cup of the chicken stock. Stir and scrape the bottom every 3 min until almost all the liquid has been absorbed, about 5-7 min. Add another cup of chicken stock, repeat process until the rice is approaching al dente and a quarter of the liquid is absorbed. Add stock if neessary. Do not cook longer than 15-20 min.
6. Add shrimp and stir. Cook about another 7 min. Rice should be al dente. Taste and adjust seasoning to taste.
7. Garnish if you want, although it is pretty without garnish, and serve. It is very filling, so start each person with about a cup.

olive oil, vidalia onion, salt, celery, green bell pepper, red, garlic, chicken, tomatoes, chicken breasts, chooseyourown stock, arborio rice, thyme, bay leaves, black peppercorns, cayenne, chicken stock, shrimp

Taken from www.epicurious.com/recipes/member/views/jambalaya-risotto-50091690 (may not work)