For the Chicken Sausage
- 1 tsp olive oil
- 3/4 lb Italian chicken sausage
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, cut into 1/2-inch dice
- 1 rib of celery with leaves (if you have any), thinly sliced
- 1 garlic clove, thinly sliced
- 3/4 cup Arborio rice
- splash of dry white wine, such as Sauvignon Blanc
- 1x 14 oz can of diced tomatoes
- 3 cups of good-quality chicken broth (or stock), plus more as needed
- salt & pepper
- 1/4 cup roughly chopped parsley (I used the curly kind)
- parmesan cheese
- extra olive oil, for serving
- Preheat your oven to 350 F.
- In a 6 qt. Dutch oven, or another oven-proof pot with lid, warm the 1 tsp. of olive oil over medium heat. Add the sausage and brown on all sides, about 10-12 minutes. Transfer sausage to a cutting board. Pour out any residual oil and clean the bottom of the pot with a paper towel.
- To begin the risotto, add the olive oil and butter to the Dutch oven. Saute the onions, celery, and garlic over medium-low heat until the vegetables begin to soften, abut 5-7 minutes.
- Add the rice. Stir the grains to coat, 1 minute.
- Deglaze the pan with a splash of white wine scraping up any brown bits stuck to the bottom of the pot. Simmer for 1-2 minutes or until the wine is slightly reduced.
- Add the tomatoes and chicken broth, and give it a stir.
- Place the lid on top and transfer to the oven. Bake for 30 minutes.
- Meanwhile, slice the sausage into rounds.
- At the 30 minute mark, add the sausage to the pot. Continue to bake for an additional 10 minutes. The risotto is ready when the grains are tender, but still have a slight bite to them.
- Remove the pot from the oven and peek inside; adjust consistency with more chicken broth or simply keep it the way it is. Risotto is very forgiving. Taste and season with salt and pepper.
- Stir in the chopped parsley.
- Serve warm with a drizzle of extra olive oil and plenty of parmesan cheese.