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