Breakfast Risotto
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
58
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 tbsps
Butter (1/2 stick, divided)1 small
Onion (chopped about 1 cup)2 small
Bay Leaves1 cup
Arborio Rice1 cup
White Wine (dry)Directions:
1
Melt 2 tablespoons butter in large saucepan over medium-high heat
2
Add sausages; break up with fork
3
Add next 2 ingredients
4
Sauté until onion is translucent, about 4 minutes
5
Stir in rice
6
Add wine; boil until liquid evaporates, 1 minute
7
Add 3 cups broth and saffron; bring to boil
8
Reduce heat to medium-low; simmer, stirring occasionally, until risotto is tender, adding more broth if dry, about 18 minutes
9
Discard bay leaves; mix in 1/3 cup cheese and parsley
10
Season with salt and pepper
11
Pass cheese alongside
12
Melt 2 tablespoons butter in large saucepan over medium-high heat
13
Add sausages; break up with fork
14
Add next 2 ingredients
15
Sauté until onion is translucent, about 4 minutes
16
Stir in rice
17
Add wine; boil until liquid evaporates, 1 minute
18
Add 3 cups broth and saffron; bring to boil
19
Reduce heat to medium-low; simmer, stirring occasionally, until risotto is tender, adding more broth if dry, about 18 minutes
20
Discard bay leaves; mix in 1/3 cup cheese and parsley
21
Season with salt and pepper
22
Pass cheese alongside