Try this Breakfast Risotto recipe, or contribute your own. "Breakfast" and "Brunch" are two of the tags cooks chose for Breakfast Risotto.
Yield: 4 Servings Ready in 45 minutes
favorite of 2 people 0 people want to try
|4 TablespoonsButter,; divided|
|4 hot italian sausages,; casings removed|
|1 cupchopped onion|
|2 smallbay leaves|
|1 cuparborio or medium-grain white rice|
|1/2 cupdry white wine|
|3 cupslow-salt chicken broth|
|pinch; of saffron threads|
|1/3 cupfreshly grated parmesan; plus more for serving|
|1/3 cupchopped fresh parsley|
Breakfast Risotto Preparation
Melt 2 Tablespoons butter in a large saucepan over medium-high heat. Add
sausages; break up with a fork. Add onion and bay leaves. Saute 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 a 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.
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