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Kenny’s Risotto
risotto with chicken, Italian sausage, garlic, onion, tomato, basil, rosemary, and parmesan cheese
This is a simple risotto recipe perfected by my husband. When cooked right, it spreads slightly and is just a tiny bit creamy.
1 cup Arborrio rice
1.5 cups chicken broth
3 boneless skinless chicken thighs
1 Italian chicken sausage
1 yellow onion
1 large bulb of garlic (about 12 cloves)
1 tomato (diced into small pieces) or 10-12 cherry tomatoes (cut in halves)
1 sprig of rosemary (about 4 inches or more)
8 leaves of fresh basil
extra virgin olive oil
salt
pepper
1 tablespoon oyster sauce
Italian seasoning
¾ cup finely grated parmesan regianno
garlic powder
Add rice, broth, and 2 tablespoons of olive oil together in a pot. Bring to boil while covered. Once boiling, stir and simmer with cover on for 15 minutes. While simmering, prepare the chicken.
Chop up the chicken and sausage into bite sized pieces. Mix with 3 tablespoons of olive oil, the oyster sauce, and lightly sprinkle with salt, pepper, Italian seasoning, and garlic powder. Finely chop onion and peeled garlic cloves. Cook chopped onion and garlic with olive oil in medium sized saucepan or wok on medium heat. Stir in chicken and sausage mix and cook thoroughly. (Please note that you can use already cooked sausage if you want but it then add it in after the chicken is already cooked. Uncooked sausage should be cooked at the same time as the chicken.)Tear rosemary off the stem. Add in rosemary, basil leaves, and chopped tomato.
Add the cooked chicken, sausage, garlic, and onion mixture to the rice after it has been simmering for 15 minutes. Mix in parmesan cheese. Sprinkle with garlic powder and Italian seasoning. Season with salt and pepper to taste.
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