I just made a lunchtime risotto that took a turn for Spain.

1 cup Arborio rice
~4-5 cups chicken stock, at a slow simmer
1-2 cloves garlic and some choppen onion if you want
2 tbsp olive oil
1 pre-cooked chicken Andoullie sausage, sliced
1/2 cup chopped red pepper
1 tsp spicy paprika

Heat the oil in a heavy 3-4 qt pot for a minute or two on medium-low. Fry up the garlic and onion until just soft, then add the rice and cook it for 3 more minutes, stirring. Add a cup of hot broth, the paprika, and about 1 tsp salt and some ground pepper and stir & simmer as you would risotto. Keep adding broth and stirring for 8-10 minutes.

Meanwhile, brown the sausage in a cast iron skillet on medium-high, then set aside.

After 8-10 minutes the rice is coming along pretty well. Add the red pepper and browned sausage. Then just keep adding broth until it’s all done. It should take ~25-30 minutes in total.

The paprika + sausage really makes it happen. Enjoy.