Italian Sausage, Chicken and Broccoli Risotto

This is my first attempt at Risotto  and I can safely say that it was very very good. So here we go:











Ingredients

3 cups of pearl rice (valencia rice)
1 cup of cubed chichen
3/4 cup (or as much as you like) sliced  spicy italian sausage
1 cup of chopped broccoli
1/2 cup of heavy cream
1/2 cup of white wine ( or dry season cooking wine)
1/2 of grated parmesan cheese
1/2 cup grated romano cheese
3 cups of water
1/4 cup sun dried tomatoes
1 tbsp of finely chopped garlic
1 tbsp of chopped fresh basil
1 tbsp dried oregano
1/4 cup of chopped onions
1/2 cup of chicken stock (you can use a chicken bulion cube)
1 tbsp of butter (or margarine)


Saute sausage, chicken and onions in about 3 tbsps of extra virgin olive oil for about 10 minutes or until cooked on medium-high. Once cooked, add the garlic oregano, onions, heavy cream and butter. Lower the heat to medium and simmer for 3 to 4 minutes.

Add the rice, chicken stock, wine, water, cheeses, chopped sun dried tomatoes, and basil. Reduce the heat to medium, make sure that there is enough water to cover all the ingredients. Cook until the rice is tender. Continue adding water as needed. Do not allow the rice to dry, serve while hot, and enjoy with your favorite wine.