Breakfast Risotto

By VegasBartender

Ingredients

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

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 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.