Breakfast Risotto

Name: Breakfast Risotto
Ingredients: 4 tablespoons (1/2 stick) butter, divided; 4 hot Italian sausages, casings removed; 1 small onion, chopped (about 1 cup); 2 small bay leaves; 1 cup arborio rice or medium-grain white rice; 1/2 cup dry white wine; 3 cups (or more) low-salt chicken broth; Pinch of saffron threads; 1/3 cup freshly grated Parmesan cheese plus additional for serving; 1/3 cup chopped fresh Italian parsley

10 ingredients

11 steps

Ingredients

4 tablespoons (1/2 stick) butter, divided
4 hot Italian sausages, casings removed
1 small onion, chopped (about 1 cup)
2 small bay leaves
1 cup arborio rice or medium-grain white rice
1/2 cup dry white wine
3 cups (or more) low-salt chicken broth
Pinch of saffron threads
1/3 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup chopped fresh Italian parsley

Directions

1

Melt 2 tablespoons butter in large saucepan over medium-high heat.
2

Add sausages; break up with fork.
3

Add next 2 ingredients.
4

Saute until onion is translucent, about 4 minutes.
5

Stir in rice.
6

Add wine; boil until liquid evaporates, 1 minute.
7

Add 3 cups broth and saffron; bring to boil.
8

Reduce heat to medium-low; simmer, stirring occasionally, until risotto is tender, adding more broth if dry, about 18 minutes.
9

Discard bay leaves; mix in 1/3 cup cheese and parsley.
10

Season with salt and pepper.
11

Pass cheese alongside.