Chicken And Sausage Risotto Food

RISOTTO WITH ITALIAN SAUSAGE

Steps:

• Add the butter and olive oil to a medium skillet (cast iron works great). We use nonstick for convenience at the restaurant. When the pan is hot and the butter is melted, add the garlic and then add the rice. Stir the rice and garlic to coat with the oil and butter. Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered. Continue to add the stock slowly as the stock is absorbed by the rice. Reduce to medium heat and stir occasionally to prevent sticking to skillet.
• Once the rice has cooked for 5 to 10 minutes, add the saffron. Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock. This process will be repeated until the rice is cooked to desired tenderness. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished. (The powder version takes less time to absorb.)
• Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes. Once this magical point is reached, stir in the cheese.
• Add the sausage to a medium pot of boiling water. Cook for 12 to 15 minutes depending on size and style of sausage. (Don't pierce the sausage.)
• Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage. (Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.)

ROASTED SQUASH RISOTTO WITH CHICKEN APPLE SAUSAGE

Steps:

• Heat the stock to a simmer on the stove top or in the microwave.
• Meanwhile, in a large heavy skillet melt 1 T. butter and the olive oil over medium heat till fragrant. Add the onion and saute until translucent.
• Add the sausage and garlic, saute about 3 minutes, until the sausage starts to brown a bit.
• Add the rice and stir to coat well.
• Add the wine and a large ladle of stock. Stir and simmer until the liquid is mostly absorbed.
• Add the squash and 2 ladles of stock. Continue stirring, simmering and adding stock until the rice is plump and tender, about 15-20 minutes. You may not need all of the stock.
• Season with salt and pepper to taste.
• Remove from the heat and stir in the remaining 1 T. butter.
• Serve with Parmesan at the table.

SAUSAGE RISOTTO

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

SAUSAGE AND MUSHROOM RISOTTO

Steps:

• In a small saucepan simmer broth.
• Use medium pot. On medium heat add olive oil to heat; brown meat while breaking up sausage, add onions. When about half way done add mushrooms and saute until soft. Stir in risotto.
• Add one ladle full of broth. Stir. Add herbs if using. Reduce heat to simmer. As risotto absorbs broth continue adding one ladle full at a time while stirring. This should take about 35-45 minutes. When a creamy consistency is reached and risotto is cooked (taste), remove from heat. Stir in cheese.

ROASTED VEGETABLES WITH CHICKEN SAUSAGE

Steps:

• Preheat oven to 400 degrees.
• Cut vegetables and place in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray. Toss in the garlic and sausages.
• In a small dish combine the oil, mustard and honey. Pour over vegetables and toss to thoroughly coat. Sprinkle with salt and fresh ground pepper. Place in the preheated oven and cook for 30 to 40 minutes or until vegetables stick fork tender. Stir at 15 minutes and then again at 30.
• Serve with corn muffins or cornbread for a delicious meal.

RISOTTO WITH CHICKEN, SAUSAGE, AND PEPPERS

Steps:

• Season chicken thighs with salt and black pepper. Heat 2 tablespoons of olive oil on medium-high heat in a saucepan. Cook chicken until browned, about 3-4 minutes on each side; remove from pan.
• Cook and stir linguica sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes.
• Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken thighs to the skillet, and pour in chicken stock.
• Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.
• Remove all chicken pieces and sausage using a slotted spoon. Pour broth into different bowl and set aside. When chicken is cool enough to handle, remove skin and bones; set chicken meat and sausage aside.
• Heat 2 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed.
• Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta (you probably won't use all of broth). Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.