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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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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