About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Risotto with Bolognese Meat Sauce | Main | Molded Parmesan Risotto with Chicken Liver Sauce »

Risotto with Sausages

I have a confession to make. This dish is my favorite breakfast. I normally only make a half batch of risotto since it is just the two of us. But when I make sausage risotto, I make a full batch, so I can have it leftover for breakfast...cold...straight from the refrigerator.


My dad told me that as a child his favorite breakfast treat was a cold slice of congealed grits. His mother would drizzle a little black-strap molasses on it for him. When I was a kid I looked forward to Thanksgiving Dinner, just so I could have left-over turkey dressing for breakfast the next day. But now it's Sausage Risotto all the way.

Marcella's recipe is all the more enticing, because she has converted me from the typical Sicilian-American version of Italian Sausage to the spice free version she prefers - which lends itself even more to breakfast!


She starts with browning onions and sliced sweet pork sausages in oil and butter. Then white wine is added to simmer. After the wine has bubbled away, the risotto is added and stirred to thoroughly coat.


Then the simmering broth is added in measured amounts, stirring constantly as it is absorbed. When all the broth is gone, a bit of fresh ground black pepper, more butter, grated parmigiano-reggiano and, if necessary more salt are tossed in.

We enjoyed our hearty risotto dinner with a nice every-day primitive from Puglia. And just in case you’re curious, for breakfast, it pairs well with V-8 juice.


Comments (4)

Marcella Hazan:

I am so glad for you, Deborah, that you are into the taste of pure pork sausage freed of all that Italian-American deli junk. But that you can have it for breakfast stuns me. Would you eat like that in your house in Umbria? What do the neighbors think? All I can deal with when I wake up is a very large cup of espresso made from Illy beans. If I haven't had any dinner, which is not unusual considering we eat a large lunch, I might be able to dip a biscotto in the coffee.

Deborah responds:
Oh yes, Marcella! Cold carbs are my breakfast of choice.
I can eat like this for breakfast. I actually wake up thinking about breakfast. In Umbria, our typical breakfast is coffee, toast, & cheese. Fresh fruit if we have it. Maybe an egg, but usually not.

Don't forget Deborah that one of the greatest breakfast meals of all time is cold pizza! MMMM

I'm sure porca miseria for anyone from Italy though! *smile*

Your risotto looks grand too BTW!

Marcella Hazan:

Cheese? Eggs? Impossible at that hour. The only departure from custom for me is when I am ensconced in a very tony hotel, and I have no morning appointments, then - in addition to a pot of coffee - I'll have croissant or toast, butter, and marmalade. Served in the room with good china and silver.

Oh this looks SO good. I might have to wait for lunch, though. I'm in the "only coffee" first thing camp, maybe a pastry a little later, after my third cup.

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