Chicken / Sausage / Fresh Leeks / Rosemary Recipe
Risotto
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Broth
In a saucepan, heat the chicken broth and keep it warm over low heat.
- 2
Cook the Chicken and Sausage
In a large skillet, heat olive oil over medium heat. Add diced chicken and sausage slices, cooking until browned and cooked through. Remove from skillet and set aside.
- 3
Sauté the Leeks
In the same skillet, add the sliced leeks. Sauté until softened, about 5 minutes.
- 4
Add Rice
Add Arborio rice to the leeks and toast for about 2 minutes, stirring frequently.
- 5
Deglaze with Wine
Pour in the dry white wine, stirring continuously until the wine is mostly absorbed.
- 6
Add Broth Gradually
Begin adding the warm chicken broth, one ladle at a time, stirring constantly. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is al dente.
- 7
Incorporate Chicken, Sausage, and Rosemary
Stir in the cooked chicken, sausage, chopped rosemary, grated Parmesan cheese, salt, and black pepper. Mix well and cook for an additional 2 minutes to heat through.
- 8
Serve
Remove from heat and serve warm, garnished with additional Parmesan cheese and rosemary if desired.
