Breakfast Risotto

Contributed By: koshka
Bon Appétit | December 2007 Veronica Chamber & Jason Clampe

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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Other
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Breakfast & Brunch

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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

Preparation

Melt 2 tablespoons butter in large saucepan over medium-high heat. Add sausages; break up with fork. Add next 2 ingredients. Sauté until onion is translucent, about 4 minutes. Stir in rice. Add wine; boil until liquid evaporates, 1 minute. Add 3 cups broth and saffron; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until risotto is tender, adding more broth if dry, about 18 minutes. Discard bay leaves; mix in 1/3 cup cheese and parsley. Season with salt and pepper. Pass cheese alongside.