Breakfast Risotto with Sausage and Eggs

Breakfast Risotto with Sausage and Eggs

"Brinner" is one of my favorites, and with eggs, sausage, and maple syrup, this fits the bill. It took some time, but it was worth it!

So while watching Kate make this I learned that there are four parts to risotto: Soffrito, Riso, Brodo, and Condimenti.

Soffrito

The soffrito is the base, and pretty much determines what the dominate flavors will be.  I believe the riso must be Arborio rice to make risotto, but I could be wrong.

Stirring in the Brodo

The brodo is the broth.  It infuses the rice with flavor and the amount used and the time it takes to incorporate into the rice is a huge factor in the final dish.  You're supposed to have it simmering beside the risotto dish while you cook, but we just popped it in the microwave when it got cool.

Condimenti

The condimenti is the finishing touch.  It's not dinner without meat, so this step is crucial.

Poaching Eggs

So we tried these silicone poachers out tonight.  Took about fifteen minutes to overcook the bottom of the egg while the top was still translucent.  We finally ladled some boiling water on top so that we could finish the suckers and finally eat.  Kate found the directions after dinner, and discovered that I was supposed to use the poachers in a covered pan.

(Cuisine at Home, Issue 86, April 2011, p 30) 

• 3.25 C Chicken Broth
• 2 C Milk
• 1/4 C Pure Maple Syrup
• 2 Tbsp Olive Oil
• 8 oz Breakfast Sausage
• 1 C Red Onion, diced
• 2 tsp Paprika
• 1 tsp Dried Sage
• 1 tsp Oregano
• 1/2 tsp Red Pepper Flakes
• 1/2 tsp Black Pepper
• 1 C Dry Arborio Rice
• 1/2 C Apple Juice

1. Prepare the Brodo by microwaving the Chicken Broth, Milk and Maple Syrup until hot.
2. Prepare the Condimenti by browning the Sausage in Olive Oil in a skillet over medium heat. Remove to a paper-lined plate, but leave drippings.
3. Prepare the Soffrito by sweating the Onion in drippings until soft, about 3 minutes. Stir in Paprika, Sage, Oregano, Red Pepper and Black Pepper, about 1 minute. 
4. Prepare the Riso by stirring in the Rice until it's well mixed with the Soffrito. 
5. Deglaze skillet with Apple Juice, stirring until completely absorbed.
6. Stir in Brodo in half cup increments, simmering and stirring until almost completely absorbed. This will take 30-45 minutes.
7. Stir in Sausage, and top with a Poached Egg and some Parmesan.