Sausage and chicken risotto

1. 1. Brown bone in skin on thighs on both sides, remove to plate add mushrooms, cook for a few minutes* then add sausage and onion, cook for 5 min or so. Add spices and cook for 3 min more.

2. 2. Add the chicken back in, and pour in the quart of chicken stock. Bring it up to a simmer, turn the temp to low, cover and simmer for 30 minutes.

3. 3. With a slotted spoon, remove chicken, sausage and onions to a plate, remove skin and bones from chicken. Pour stock into a bowl.

4. 4. In your empty stock pot, heat a couple tbsp olive oil, add peppers and orzo, coat in oil. Start adding stock, a couple ladles at a time, stirring till it’s absorbed before the next addition. Let it stay a little wet between stock additions, so it doesn’t stick to the bottom.

5. 5. Should take 18-20 minutes total, you’ll want to taste test it for doneness. When you feel it is 95% done to your desired texture, turn off heat and fold in meat mixture. Cover and let rest for five minutes.

6. 6. Dish up, sprinkle with chopped parsley, enjoy!