This pork and sausage risotto is a typical dish of the Colombian region of Valle del Cauca and a true delicacy. The dish is cooked in one pot and yields creamy rice with potatoes, tender pork and zesty smoked sausage, mixed with incredibly flavorful hogao tomato sauce.
Have I made you drool a little? I love risottos (see other risotto recipes at the bottom of the post), but this one is hands down the most delicious risotto I’ve tried yet. I promise you will love it too! If all Colombian dishes taste this good, I’m moving there ASAP!
The ingredients might seem numerous, but honestly, the only thing I didn’t have on hand was the sausage and Sazon seasoning with azafrán (saffron). I had to go get it again because I didn’t pay attention the first time and got the one without azafrán.
WHAT IS IN COLOMBIAN RISOTTO?
The blend of these ingredients yields an outstanding dish that will make you beg for seconds:
- Spicy smoked sausage
- Homemade Colombian tomato sauce – hogao
- Spices and herbs
RISOTTO RECIPE VARIATIONS
If you’re not a fan of pork, you can use chicken for this Colombian sticky rice, the combination of both or even bacon. Some recipes include peas and carrots. The hogao sauce should not be substituted with any other tomato sauce if you want the authentic flavor.
This traditional Colombian risotto with #pork and sausage is an easy #dinner packed with amazing flavors! #rice #risotto #arrozatollado
WHAT IS HOGAO?
Hogao is the base for many traditional Colombian dishes and also used as a dipping sauce for fried plantains or as a topping for arepas. The ingredients for hogao are:
- Green onions
- Bell pepper
- Sazon Goya with azafrán seasoning
- Black pepper
WHERE CAN I GET SAZON GOYA WITH AZAFRÁN?
Most grocery stores carry the sazon goya with azafrán along with other Hispanic ingredients. You can also order it on Amazon.
CAN I DOUBLE RISOTTO RECIPE?
Yes! You can easily double the recipe and I would highly recommend it even if you’re only feeding the family of four. We licked our plates clean and I wish we had leftovers the next day.
That being said, if you’re cooking for one or two, cut the ingredients in half.
HOW TO MAKE COLOMBIAN RISOTTO RECIPE
To make this dish, you will need a Dutch oven or a large skillet and a small saucepan.
- Brown the pork – heat the oil over medium-high heat and fry the pork until just browned on the outside.
- Cook the pork – add chicken broth and water to the skillet, cover and simmer for 20 minutes.
- Meanwhile, make the hogao sauce – in a small saucepan, heat the oil, tomato, green onions, red bell pepper, garlic, sazon goya with azafrán seasoning, cumin, pepper, and cilantro over medium heat. Cook on low for 15-20 minutes. Set aside.
- Combine ingredients – to the cooked pork, add sausage, potato, rice, and hogao sauce. Mix and simmer, covered, for 10 minutes then uncover and simmer until liquid is absorbed.
PORK AND SAUSAGE RISOTTO RECIPE TIPS
Don’t use long grain rice as it cooks longer and you might need more liquid. I personally always use either Jasmine or Basmati, unless I’m making Italian risotto and it requires Arborio rice.
OTHER RICE RECIPES YOU WILL LOVE:
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for Pork and Sausage Risotto
Colombian Pork and Sausage Risotto - Arroz Atollado
- 3 tablespoons vegetable oil
- 1 pound boneless country-style pork ribs or sirloin cut into 1”x1” cubes
- 2 cups of water
- 2 cups chicken broth and more if necessary
- 1/4 teaspoon salt
- 1 cup white rice I used Jasmine
- 1 medium yellow potato cut into 1- inch pieces
- 1/2 lb chorizo, andouille or another smoked sausage sliced
- Chopped fresh cilantro for garnish
For Hogao Tomato Sauce
- 2 tablespoons vegetable oil
- 1 medium tomato chopped
- 2 green onions chopped
- 1 garlic clove minced
- 1/4 cup red bell pepper finely chopped
- 1 tablespoon sazon goya with azafrán seasoning (one small package)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon fresh ground pepper
- 2 tablespoons chopped fresh cilantro
- In a Dutch oven, or large non-stick skillet, heat 3 tablespoons vegetable oil over medium-high heat. Add the 1 pound of cubed pork and cook about 4-5 minutes on each side, until cooked on the outside.
- Add 2 cups of water and 2 cups of chicken broth. Season with 1/4 teaspoon salt, cover and cook on medium heat for 20 minutes.
- Meanwhile, in a small saucepan, make hogao sauce by heating 3 tablespoons vegetable oil, 1 chopped tomato, 2 chopped green onions, 1 minced garlic, 1/4 cup chopped red bell pepper, 1 tablespoon sazon goya seasoning, 1/4 teaspoon ground cumin, 1/4 teaspoon freshly ground pepper, and 2 tablespoons chopped fresh cilantro.
- Cook for 10 to 15 minutes over medium-low heat, stirring often. Remove from the heat and set aside.
- To the skillet with cooked pork, stir in 1 cup rice, one yellow potato cut into 1-inch pieces, 1/2 lb smoked sausage and hogao sauce. Bring to a boil, cover and reduce the heat to medium-low. Simmer for 10-15 minutes, then uncover and cook, stirring occasionally, until all liquid has evaporated and rice and potatoes are cooked through, about 10 minutes.
- If necessary, add more water until the rice has a consistency similar to risotto.
- Remove from the heat and sprinkle with cilantro. Serve with fried green plantains (patacones or tostones), slices of avocado and hard-boiled eggs if desired. Enjoy!
- Don't use long grain rice as it cooks longer and you might need more liquid. I personally always use either Jasmine or Basmati, unless I'm making Italian risotto that requires Arborio rice.
- Depending on the skillet and rice you're using (in case you can't follow recommendations), you might run into these two problems:
- The liquid has evaporated but your rice is still crunchy. Add more liquid to the dish so that rice can finish cooking.
- The dish is cooked but the consistency is runny. Continue cooking, stirring, until all liquid has evaporated and the dish is creamy.
- You can substitute pork with chicken if you prefer.
- Don't substitute the sazon goya seasoning, unless you can make your own.
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