Easy Risotto

I found this recipe at Epicurious.com. It looks quite simple and I’m planning on attempting it tonight to go with my marinated Ahi tuna steaks. Except, instead of using sausage, I’ll probably use chicken. It seems like you could add eggs, too, if you wanted to make it more breakfasty.

Breakfast Risotto
Bon Appétit | December 2007


(photo by: Tina Rupp)

Makes 4 servings
By Veronica Chamber & Jason Clampet


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.

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