Jambalaya risotto

1 lb chicken pieces
4 oz smoked pork sausage
2 Tbl butter or bacon grease
1 medium-sized onion
1 cup Arborio rice
1/2 cup white wine
2 cloves garlic
1 quart chicken stock
1/2 Tsp ground cayenne pepper
black pepper
peanut oil
1 Tbl butter
Hack the chicken into 2-3 inch pieces. Slice the sausage into 1/4 inch rounds. In a saucepan, bring the chicken broth up to a very slow simmer.

Blot the moisture off the chicken with paper towels. Heat up a Dutch oven or large sauce pan over a medium flame. In peanut oil, sear the chicken - thoroughly on both sides. Remove the chicken from the pan. Transfer to the chicken stock. Add the sausage and brown on both sides. Remove the sausage, transfer to the chicken stock and de-grease the skillet. Clamp a lid on the chicken stock pot. Simmer the meats slowly for 15 minutes.

Chop the onion and garlic finely. In the microwave, warm up the wine. Add the butter to the Dutch oven. When it is melted, throw in the onions and sweat them down until the onions are clear. Add the Arborio rice and stir periodically until it is coated in the butter and the grains become somewhat toasted.

Pour in the pre-heated wine and stir. Throw in the garlic. Stir and allow the wine to reduce - until it's almost dry. Pour in a ladle or 2 of preheated stock (about 1/2 cup) to barely cover the rice. From this point on, stir almost constantly. Adjust the heat so that the liquids are just above simmering. Repeat the stock additions when the liquid reduces by two thirds. Stir. Repeat adding stock and stirring until the rice becomes creamy and al dente (about 20 minutes in total). Before the last stock addition, season the rice with salt, black pepper and cayenne pepper. Throw in the chicken and sausage. When the rice is al dente, stir in the butter. shut off heat and cover. Allow the dish to rest 5 minutes.