by Nancy Caivano
3 tbsp olive oil plus more for brushing
1 lb boneless, skinless chicken breasts
1 lb Italian sausage (your choice, hot or sweet)
Salt and Pepper
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1 green pepper, ribs removed, seeded and chopped
1 lb mixed mushrooms,
thinly sliced (variety your preference)
2 cups Arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
3/4 cup grated Pecorino Romano cheese (or Parmigiano-Reggiano)
1/4 cup parsley, chopped
3 tbsp basil, julienned
2 tbsp rosemary, finely chopped
Spray grill rack well with cooking spray, and preheat grill to medium-high. Brush chicken and sausage well with olive oil. Season chicken on both sides with salt and pepper. Prick holes in sausage casing with a fork. Grill chicken and sausage until well browned and cooked through. Drain on paper towels. When cool enough to handle, cut into slices. Set aside.
In a large saucepan, heat 3 tbsp olive oil over medium-high heat. Add onion, garlic, green pepper and mushrooms. Cook until onion is translucent, but not brown. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. Add chicken and sausage after fourth addition of stock is absorbed.
After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, basil and rosemary. Season with salt and pepper. Serve immediately.
If you don't have access to a grill, you can sauté the chicken and sausage, or roast in the oven.
Copyright © 2001, Nancy Caivano. All rights reserved.
This page created July 2001
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