Breakfast Risotto

Breakfast Risotto
Photo by Tina Rupp

Ingredients

  • 1/3 cup fresh Italian parsley
  • 1 saffron threads
  • 4 hot Italian sausages
  • 1 small onion (about 1 cup)
  • 4 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese
  • 3 cups low-salt chicken broth
  • + 3 more ingredients
    • 1 cup arborio rice or medium-grain white rice
    • 2 small bay leaves
    • ½ cup dry white wine

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 ...

View full recipe at Epicurious

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