Spicy Andouille Risotto

1. Get a large rondeau pan on the stove and heat the olive oil over medium high heat. Brown the andouille sausage until cooked through and golden, about 4-5 minutes. While it is cooking give it the pinch of salt to season it just a bit more than it already is. When it’s done, remove sausage from the pan and set it aside. In another small pot, warm the chicken stock over low heat on the burner either right next to or behind the rondeau pan.
2. Add the butter into the rondeau pan and turn the heat down just slightly. Cook the shallots and garlic in it for about a minute, until soft and fragrant. Stir in the saffron, smoked paprika and Sriracha. Add in the rice and let it barely toast for a minute, then pour in the red wine. Let the rice absorb the wine for 2-3 minutes.
3. This is where the patience comes in! In 5 installments, add the warm chicken stock to the rice mixture using a ladle. Make sure each installment of stock is fully absorbed before adding the next one, and stir the rice constantly while it is cooking.Cooking the rice will take about 18-20 minutes to be perfectly tender. It will start to get luscious and almost creamy.
4. Once the rice is cooked, return the andouille sausage to the pan and add in the Manchego cheese. Give the mixture a thorough stir and you are all set! Spoon the risotto into a pretty bowl and gently tear a few leaves of cilantro to sprinkle on top.