Breakfast Risotto

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

From the kitchen of Carly

Creamy arborio rice studded with crumbled Italian sausage, saffron-kissed and finished with fresh parsley and Parmesan. Risotto for breakfast sounds fancy until you realize it's actually comfort food masquerading as sophistication, ready in under thirty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 tablespoons (1/2 stick) butter, divided
14 hot Italian sausages, casings removed
11 small onion, chopped (about 1 cup)
12 small bay leaves
11 cup arborio rice or medium-grain white rice
11/2 cup dry white wine
13 cups (or more) low-salt chicken broth
1Pinch of saffron threads
11/3 cup freshly grated Parmesan cheese plus additional for serving
11/3 cup chopped fresh Italian parsley

Instructions

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.