This one was insanely hot. I used less peppers than the dish I am posting on Friday, but for some reason this one was way hotter. The kind of heat that you feel the second it touches your lips. Not the normal casual slow burn I usually associate with habaneros. I made a super simple tomato sauce that was just tomatoes, onion, and garlic, but even that provided no relief from the crazy heat of the risotto.
Some paprika and sriracha in the processor with the habaneros.
This molten hot mixture went right into the stock to be used for the risotto.
The risotto starts with kielbasa and onion.
Then the garlic and rice go in.
After it's ready, let it cool so you can form balls with it.
Bread and fry. Yum.
These were good, but almost too hot to eat.
Tomato sauce will never be a salvation from heat, no matter how bland it is.
I can't imagine eating this risotto on it's own.
Not the hottest thing I've ever made, but close to it.
In a blender or food processor, mix 13 habaneros with the seeds, 2 tablespoons of sriracha, and 2 teaspoons of paprika. Blend till smooth and add to 1 carton of beef stock on the stovetop. For the risotto, cook an onion and some minced up kielbasa until they are starting to lightly brown. Add a few cloves of garlic. Stir in the rice and after stirring well to coat and toast the rice, add a splash of whatever alcohol you happen to be drinking (wine, beer, moonshine, whatever). Toss in a ladle full of the beef stock mixture. Stir well and cook until the stock has been absorbed into the rice and repeat until the stock is gone and the the rice is fully cooked. Remove from heat and add in a handful of parm. Finally, allow the mixture to cool, then bread and fry it.