If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I used to make this for breakfast when I cooked at a bed and breakfast. If I got up early, I'd make the risotto fresh, but adding a poached egg on top of a cake made from leftover risotto is delicious too. - erinmcdowell
- 2 tablespoons butter
- 3 links sausage, casings removed
- 1 onion, diced
- 1 cup mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1 cup farro
- 1/3 cup white wine
- 1 bay leaf
- 3 cups warm chicken or vegetable broth, or as needed
- 1/2 cup peas
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh chopped parsley
- small basil leaves
- salt and pepper, to taste
- 4 poached eggs
- In a large pot, heat the butter over medium heat. Add the sausage, and cook until beginning to brown. Add the onion and mushrooms, and cook until the onions are translucent. Add the garlic, and cook until fragrant.
- Add the farro, and stir to combine. Deglaze the pan with the white wine, and allow to reduce over medium heat, stirring constantly, to almost nothing. Add the bay leaf, and season the mixture with salt and pepper.
- Begin adding the stock, 1 ladleful at a time, stirring constantly until the farro has absorbed all the liquid. It may take all three cups (or more, or less). Taste the farro along the way, when it is nice and tender, it is finished.
- When the farro is tender, fold in the peas and parmesan. Finish with parsley and basil.
- Scoop some risotto onto a plate, sprinkle with more cheese, and top with a poached egg. Finish with salt, pepper, and additional basil leaves.
- This recipe was entered in the contest for Your Best Holiday Breakfast
- This recipe was entered in the contest for Your Best Risotto (Savory)