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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 4  links  sweet Italian sausage
• 1  small  chopped onion
• 1  cup brown rice
• 1⁄2 cup dry white wine
• 3  cups chicken broth, warmed
•  salt & pepper
• 1  pinch saffron
•  freshly grated parmesan cheese
•  chopped Italian parsley

Directions

1. Melt butter in large saucepan over medium high heat.
2. Add sausages and break up with fork.
3. Add onion & saute until translucent.
4. Stir in rice.
5. 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.
6. Serve with parmesan and parsley.