Breakfast Risotto

"This was in the December issue of Bon Appetit. Since I can hardly gag down oatmeal and am always looking for ways to eat more grain, I gave it a try this a.m. and I like it. Hope you do too. I used brown rice instead of the abrorio or medium grain white rice called for in the recipe. It also called for more butter, which I didn't add. I used sweet sausage, but think hot would be just as good."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Melt butter in large saucepan over medium high heat.
  • Add sausages and break up with fork.
  • Add onion & saute until translucent.
  • Stir in rice.
  • Add wine and boil until liquid evaporates. Add 3 cups chicken broth, saffron, salt and pepper. Bring to a boil. Reduce heat and simmer util rice is tender. Add more broth, if necessary.
  • Serve with parmesan and parsley.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I live in the Phoenix area where the sun always shines. I love to cook and garden. I am a "gadget freak" and seem to buy every cooking tool that comes on the market. Currently, I'm playing with pressure cooker cuisine. If I could take a month off, I'd go to Italy and go to 3-4 different cooking schools. My favorite cookbook is "The New Professional Chef" by the Culinary Institute of America. The dog in the photo is Scout, who just happens to be the best dog in the world.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes