On the 14th of July in 1789, a crowd of nearly one thousand protesters stormed the Bastille in Paris, France, a major event in the French Revolution, commemorated annually as "Bastille Day".
In the months running up to the uprising, the people of France were facing a dire economic crisis, food shortage, and increased militarization of Paris on orders of King Louis XVI. The Bastille was an armory and prison, perceived by many as a symbol of royal authority in the city.
On the morning of July 14th, a crowd of approximately one thousand people surrounded the Bastille, calling for the surrender of the prison, the removal of its cannon, and the release of the arms and gunpowder stored there.
After negotiations stalled, the crowd surged into the courtyard of the Bastille and were fired upon by troops in the garrison. In the carnage that followed, ninety-eight protesters and one defender of the Bastille were killed.
Governor Marquis de Launay, fearing his troops could not hold out, capitulated to the crowd and opened up the Bastille doors. He was captured and dragged towards the HΓ΄tel de Ville in a storm of abuse. While the crowd debated his fate, the badly beaten Launay shouted "Enough! Let me die!", kicked a pastry cook in the groin, and was then promptly stabbed to death.
As news of the successful seizure of the Bastille spread throughout the country, revolutionaries established parallel structures of power for government and militias for civic protection, burned deeds of property, and in some cases attacked wealthy landlords.
King Louis XVI first learned of the storming the next morning through the Duke of La Rochefoucauld. "Is it a revolt?" asked the King. The duke replied: "No sire, it's not a revolt; it's a revolution."
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Okay so this isn't vegan FYI but I mean feel free to swap whatever. Also I did NOT measure ANYTHING I am sorry. When I say "a little bit" I mean like idk half a teaspoon? Anyway, to the best of my recollection:
I diced one medium sized onion, one big celery stalk, one small carrot (like 6in long), and aside from that finely minced maybe 2-3 strips of bacon and diced one large (compared to others of the same type) sweet campari tomato. I also tried to process garlic in my food processor but it broke and my stick blender turned it into garlic puree so I had that
IF YOU WANT TO MAKE IT BETTER THAN I DID I WOULD DICE UP AT LEAST HALF A RED BELL PEPPER IF NOT THE WHOLE THING!!! it ain't really cajun without the trinity
Once you get all that ready, throw some butter in the pan, get it all nice and hot and then throw in the onion. I like to get the onion some head start because I like the taste of caramelized onion and that takes a bit and you don't really need to cook the rest of it that long. Anyway, cook that like 5-6 minutes until it's maybe starting to start to brown, then add the celery and carrot, cook that another like 4-5 minutes and then add the diced bacon. Cook that until the bacon is getting good and crispy or at least renders out all its fat and starts to caramelize (it might be better to just cook the bacon separately btw and then add perfectly cooked bacon bits later) before adding the garlic
When I added the garlic I added maybe like half a cup of arborio rice? I didn't really measure it properly but I filled up a 1/3rd cup and then mostly filled it again before going "that's probably enough rice"
Anyway, add the garlic add the rice and then stir it up a bit and let it cook another like 2-3 minutes on a high heat so that the garlic starts to caramelize and the rice starts to toast
Then add the tomato (I wait to add the tomato because it's adding a lot of moisture that will hinder the bacon/garlic cooking properly) and cook it for like another minute or two
After cooking the tomato for a bit I added like idk maybe half a cup of white cooking wine (the cheap shit) and half a cup of sherry cooking wine, stirred it up and let that absorb, then I started adding stock. I used chicken stock but I mean whatever works
You can either like buy stock to add or just do what I did and throw in like a finger full of bouillon (I like the better-than-bouillon jars, they're very shopliftable) and stir it up and then start adding water.
Since it's risotto you want to let it absorb the wine and then when you're adding stock do like half a cup at a time, stir stir stir stir stir so it absorbs evenly, but let it kinda dry out until you start to hear it sizzle (meaning the water is gone and it's frying again) and cook it a little bit longer before adding some more water
You repeat this process for approximately 20 minutes until the rice has absorbed enough liquid to be fully hydrated + cooked long enough to be tender and good. It's approximately 20 minutes but definitely taste it at the end of that to make sure it's done, otherwise it'll be like eating chalk]
When it's finally done done with the last bit of liquid I added a splash of heavy cream to finish it
Now as for seasonings what I recall putting in are: salt and pepper, basil, thyme, maybe half a tablespoon each of ancho and chipotle chile powders, same with paprika, a SMALL (less than half tsp) bit of cayenne, white pepper, a bit of coriander, a SMALL bit of cinnamon, a SMALL bit of dried mustard, oregano, and like one bay leaf. I also put in a few drops of fish sauce for fishy umami enhancement
It doesn't really matter when you add the seasoning but maybe add it right before the tomato so they get cooked a little first before adding all the liquid, that might be better
anyway! I think that's everything, sorry I was drunk and on auto pilot lmao
p.s. I believe with the bacon and the tomato this technically qualifies as a "jambalaya risotto"
Ooohhhhh wow shit, this is super in-depth, thanks! When I get a chance to try it, I'll let you know how it goes π
sorry it's a mess but I'm not a recipe writer or follower and I just kinda tried to remember what all I did
good luck lol hope it turns out good
Pfft, no way, what you sent was super detailed and I wasn't expecting that at all, thank you for the effort! Also I'm equal parts shocked and in awe that you came home drunk and had the mental fortitude to make risotto of all things, props!
Oh i was already home and drinking lol and I was like i should go to bed but first i wanted to eat. First thought was to caramelize an onion and make fancy ramen noodles but then i saw that arborio rice sitting there....
And i bought carrots and celery to make pot pie so i need to make those go away lmao