Breakfast Risotto
A hearty Italian-inspired breakfast risotto made with spicy Italian sausage, arborio rice, and saffron, finished with Parmesan cheese and fresh parsley. This creamy, savory dish combines classic risotto techniques with breakfast-friendly ingredients.
Ingredients
- •4 tablespoons butter
- •4 whole hot Italian sausages
- •1 small onion
- •2 whole bay leaves
- •1 cup arborio rice
- •½ cup dry white wine
- •3 cups low-salt chicken broth
- •1 pinch saffron threads
- •⅓ cup Parmesan cheese
- •⅓ cup Italian parsley
Cooking Instructions
- 1.
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.
25 min
