Recipe for Breakfast Risotto from

This recipe: Breakfast Risotto

has been sent to you by a friend.

You can view the complete recipe online at:

Breakfast Risotto
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

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.

Bon Appétit
December 2007
Veronica Chamber & Jason Clampet

Want to see how other cooks rated and reviewed this recipe? Go to

Hugo Chinchilla Hurst

Sent from my iPad

Publicaciones Similares

Deja un comentario