Get ready to indulge in a comforting Italian classic with our Chicken Sausage Parm Risotto! Are you ready to experience the ultimate fusion of savory chicken sausage, creamy risotto, and gooey cheeses? This recipe is a celebration of rich flavors and luxurious textures that will transport you straight to the heart of Italy with every spoonful.
Join us in the Court of Kitchen as we guide you through the steps to create this culinary masterpiece. From sautéing tender chicken sausage with aromatic shallots to simmering Arborio rice in a flavorful blend of chicken stock, white wine, and seasonings like granulated onion, granulated garlic, oregano, and red chili flakes, every element is carefully crafted to perfection.
Let’s uncover the magic ingredients that make our Chicken Sausage Parm Risotto a standout dish:
Our Ingredients are:
• 3 Quarter Pound Chicken Sausage
• 1 ½ Cups of Arborio Rice
• 3 ¼ Cups. Chicken stock
• 1/2 tsp Granulated Onion (For Rice Liquid)
• 1/2 tsp Granulated Garlic (For Rice Liquid)
• 1 ½ tbsp Oregano (For Rice Liquid)
• ½ tbsp Red Chili Flakes (For Rice Liquid)
• Black Pepper
• 2 Shallots
• Olive Oil (For Sauting Shallots)
• Salt (For Sauting Shallots)
• Cup and a Half of Fresh Parmesan Cheese
• Mozzarella Cheese (For Garnishing on top)
• Half Cup of Dry White Wine
• 2 tbsp Butter
With these simple yet flavorful ingredients, you’ll be amazed at how easy it is to create a restaurant-quality meal right in your own kitchen. Whether you’re cooking for a cozy night in or entertaining guests, our Chicken Sausage Parm Risotto is sure to impress.
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#chicken #sausage #rissotto
Hi everybody I’m Courtney hashy cookbook author and blogger welcome back to my YouTube channel Court of kitchen where salt pepper and spice makes everything right today I’m making another shakeup I’m making chicken sausage parm risotto so think of chicken parm but it’s made with chicken sausage and risotto all in
One now if you’re not a risoto ficado or you’ve tried it and it just was a disaster it’s so easy so let me guide you through this I’ll show you tips all along the way of how easy it is to put risotto together and then we’re going to
Make it extra extra fun by making it inja chicken Parn okay to start I started by In This pan I’m using nonstick um I just chicken sausage I’m using um about 3/4 of a pound of chicken sausage that I just saw take literally 2 3 minutes just to Brown it it’s going to
Go back in the and it’s going to cook a little bit more but that’s really all it takes it’s all I did and I’m using the spicy you can use sweet and then from the chicken sausage we’re using the same pan for everything by the way so that
Makes it really easy other than over here which is the liquids now this is what we’re moving to that next I’m using 1 and 1/2 cups of our boreo rice so to 1 and 1/2 cups of a boreo rice I want about 5 and 1/2 cups of liquid now
Because we’re making this in chicken parm kind of format instead of using just stock I’m also using Bata that is the tomato part of the chicken part pada all it is is puree Tomatoes now if you don’t want to go and get pada or you
Can’t find it you can use any of your favorite Jarred tomato sauce if you have it at home it just can’t be chunky so if you have chunky use your immersion blender and blend it up or any kind of blender and blend it up or you can go
And get a can of just tomato puree that’ll work just fine so to this this is exactly 3 cups of chicken stock I’m not using using low sodium so I’m not going to solve this we’ll deal with that in the end I’ll show you later and then
I’m using um two cups of the bada so I’m sorry I said three and two it’s 3 and 1/4 and 2 and 1/4 cuz we’re looking for 5 and 1/2 cups total and that’s all in here and it has to be warm now if you’ve made risotto and it comes out wrong this
Is one step you cannot avoid never take cold liquid and try to put it in with your rice it won’t work don’t even use room temperature it has to be warm doesn’t have to be bubbly but it has to be warm which is what this is on right
Now on low and then to this I’m going to add seasonings that I would add to say if I was making a marinara Stu because again we’re making um the flavorings of a um a chicken pars so as usual I granulated onion I granulated garlic can’t live without them and then I am
Especially with any kind of red sauces or Italian amican dishes I am an oregano uh lover to say the least so I’m going to put in a strong teaspoon maybe even a teaspoon and a half you can put in as much as you want make sure it’s in there
Though at least a half a teaspoon it needs to be and then I love heat so I’m going to put in a good half teaspoon or more of pepper and Chino or a chili flake that again is up to you on your heat level then I’m just going to mix
That through put this out of the way here quick and then just let that go I’m going to put in some black pepper cuz I love it and then just of course a pin of salt what did I say I’m not put in kin salt cuz
I’m using the Salted if you use if you use low sodium stock don’t put in salt I mean do put in salt Just A Pinch so there’s that and then okay over here we’re making like I said everything in here so we’re ready for that right in
Here we’re just going to cut up two shallots now if you don’t have shallots um you could use just a a half or quarter of an onion um or just a white onion it doesn’t you don’t have to go out and get shallots to make this I mean
This is chicken par SoDo you know it’s easy and then when it comes to onions if you’ve never heard this before another easy tip onions come layered right they they’re layered you know same thing with shs there’s no reason to do this and cut towards yourself all you could do is cut
Straight down I want these tiny so I cut straight down and then all you do is chop along and there you go you have tiny little shallots there’s no reason to go in this way chefs will probably not like that me telling saying that cuz that’s
That’s the proper way to cut up onions and shallots and anything like this but there’s no reason to it so I just say cut it straight down and go across and you’re good and I want you do want these tiny I want them on the tiny side
Okay we’re almost done with this and then all I’m going to do is put as you can see I the pan that I sauteed the um sausage in is pretty bare because it’s chicken sausage so that does really not much fat comes out of it whatsoever so I’m going to add a couple
Tablespoons of olive oil there we go and then add in our shallots and I have this over medium low heat just to start stearing it we not trying to cook this through this is going to continue to cook of course as we build the risoto so all we’re doing is getting it started
And as that’s going I’m going to of course I’m going to add some salt pepper I know it’s only two shallots but you need to season them that’s another reason why with using the regular chicken stock not low sodium I didn’t want to salted we will check it
Again more than 3/4 of the way through once the Rota is there we’ll add salt then if we want to so we’re done with that so now when it comes to cheese let’s talk cheese while that goes for about 30 seconds it’s chicken parm so we
Need parm so this is a cup and a half of fresh parm cheese so you use your microplane rasp whatever you call this for a cup and a half half a cup is going in at the end and the other half is going on top to make that Palm top and
Then of course we need mozzarella so this is this is up to you I as if you have ever watch anything with me and cheese I’m cheeseaholic yes I am so I don’t know if I’ll use all of this but I definitely want most of this at the end
The rot would be covered in it so I’ll cut it all up if I don’t use it all goes in a zap bag goes in the fridge believe me no cheese is Left Behind in this house okay so that’s ready so now that’s going I think I need a tiny bit more
Olive oil because now here’s another thing if you made made um risoto in the past and it didn’t turn out right you may have skipped this step you must toast the rice I’m going to turn this up to about a little bit Med a little bit like right around medium you must toast
This is our Borio again a cup and a half if this only a minute only a minute we’re not looking to toast it and turn it brown we’re just looking to sauté it now the reason for this is if you don’t do this if you’ve ever made Roto before
And it becomes this this Clump mess it’s because you didn’t might be because you didn’t do this step what this does is it helps it like separate from each other and if you didn’t do this it kind of it that’s what it does it clumps together
So this one minute again all you need is one minute to just help this another tip never and I mean never ever rinse your aboro rice to make risotto that is what makes it risotto is that starch so those are another couple tips that if you got that clumpy not creamy and delicious
Zoto at the end okay that just need about 30 more seconds we have our sauce warm over there okay okay next up 15 14 13 12 counting down the second till I add the white white so the white wine that half cup that’s left over from last
Night’s dinner so a white wine that you would drink always always if you like sweet white wine no no it has to be a dry white wine turn this up a little bit about medium high because I’m going to now add in room temperature ingredient it’s white wine half
Cup now this will take I mean seconds for this to start to absorb that’s about it now the whole point of risotto this is what people have a hard time with I don’t know if they try to rush it or if you’re just insecure about it you do not
I will say it three times you do not you do not you do not need to stir Roto the entire time zotto takes 18 minutes from this point forward literally I’m going to put my timer on for 18 minutes do the same from this point forward this will
Be done in 18 minutes now that’s absorbing right now once that’s absorbed in about 20 more seconds I’m going to start adding the liquid about two ladles at a time stir it in that’s what brings out the starch stir it in but you can walk away
For 2 3 minutes come back when you see the bubbles are starting to like you just want it on a simmer you just want it bubbling you don’t want it boiling when you see that it’s getting dry you add two more ladles stir it in bring out
The starch then you can go away for another 2 minutes 3 minutes come back do that over and over see look at this already this has already absorbed all that wine look how quick that was so now I’m just going to stir it see it already absorbed all that wine now here’s where
We start with our stock and our tomato again two ladles at a time is perfect one two there we go now what we do is Stir this in this is where the creaminess starts you don’t have to stand here and do this don’t let tell many tell you that you have to
Stand here and do this I think it actually turns out better when you don’t so this is Stir It I’m going to turn it it down a little bit cuz it’s bubbling a little too much for me just went bubbles no boiling long and short of it is we
Have the timer on this is going I’m going to keep doing the same thing make sure it’s a nice bubble but not a boil and every time you see it come down put another two ladles in stir it and just keep doing that at about 16 minutes
Taste it that’s when you taste to see where the rice is and taste for seasoning if you need salt add some salt and and taste it obviously for the texture of the rice and I’m telling you in 18 minutes this is going to be done we’ll add our sausage in we’ll top it
With our cheese we’ll put it under the broiler and we’re pretty much there so I’ll see you back oh in about 16 minutes a few moments later okay here we are we’re here with this luxurious creamy dreamy risoto it was exactly 18 minutes to this point and
Look at how it’s absorbed all of that pada all those beautiful seasonings and stock it’s perfect it’s not setting up the rice is separated nice but it’s C becoming all one in a creamy way not a starchy yucky way that sometimes happens now this is crucial all also if you’ve
Never done this this is huge you have to finish risoto with butter and parmesan cheese so I have about 2 tbspoon Irish butter is the best but you use the butter you like about 2 tspoons maybe a little generous on that one and half a cup of our grated freshly grated
Parmesan cheese and the other is going on top maybe a tiny bit more and then this is where you want to this is this is key you want to vigorously vigorously get this butter and cheese mixed in here this makes a big big difference this is what another way reason why maybe your
Risoto if it didn’t come out right in the past why it didn’t you have to finish with this and you’ll see it see how it’s turning glossy already once you get that in there make sure you get all the edges in and go for it I pr I don’t
Do what I always do and get it all over the place but if I do I don’t care cuz it’s going to be darn good and you can now you can smell that parmesan cheese coming out already and look at it’s so glossy okay here we are now all I’m
Going to do is top this with the parmesan and mozzarella to make it into our har sorry excuse me kind of important to put the chicken sausage in there then I’ll top it with the che now again I only used about um 3/4 of a pound of chicken sausage because I want
It to be risotto first Chicken in there you want to do half and half go for it you want more meat put more meat in that looks good and fantastic so top it with your cheese cheese please I’m going to top with the mozzarella first again this is your call
On how much you want on top I’m not ever going to go light with cheese there never going to be enough that’s all there is to just scatter it about so hopefully nobody is left without cheese I’m going turn this off and I’m going to
Put the Palm on top look how pretty make it snow right make it snow and all this is like I said all I’m going to do now simple is this stick this right under your Broiler on High 3 4 minutes you don’t want it under there any longer because the risoto is done
All we’re doing is melting this you don’t even need to Brown it if you want to take it to a brown stage you can but it’s really not necessary just make sure the cheese is melty so I’ll see you back in 3 to 4 minutes I’ll show you how this
Looks okay here we go look how nice look at that all that cheese on top of that risoto that creamy risoto it took me about I would say 4 minutes because I sliced the cheese pretty darn thick okay this is going to be sloppy I’m use my fingers that’s where it is
You see how the risoto kind of falls on itself and you have sausage in there see that it’s not this clumpy mess well it might be a little clumpy cuz of the cheese but that’s that’s not what I’m talking about okay a little bit more cheese
Please I maybe more sausage I digress I think I gave myself enough for right now so all I’m going to do is top with a little parsley obviously if you have basil what better place for Basil you didn’t have any basil I’m just going to put a little parle on top that’s more
The this oneish leave that for the rest all right I’m going to give this a go it’s really really hot I’ll take a small bite for right now Roto is completely out Dente look through still tooth some no clumpiness no stick in your teeth I’m telling you
Is exactly 18 minutes it works every time for whatever reason at the end you didn’t have enough liquid all you do at the end add just a tiny bit more with stock and just mix it right back in and make sure that it’s nice and creamy this
Is ridiculous I mean if you love chicken parm and you like risoto why not put them two the two together your family’s going to love this put it on put just put it out like this people come in take their own portion flavors are amazing so
Get in the kitchen and do just what I do have fun making this flavors are great so thank you for watching your likes shares and comments are always welcome so keep them coming and I will continue to share shakeups and very unique dishes like this with you if you haven’t
Subscribed already I don’t know what you’re waiting for so please do remember hit that cute little bell icon over there and until I see you again next time no I’m always sending hugs I’m going back in you know what this is certainly not a white tablecloth
Type Roto being chicken farmer zoto so I think I’m going to take this into the K kitchen I’m going to take this into the living room and eat it on the Couch
1 Comment
nice