SCRAMBLED EGG RISOTTO w/ Heirloom Tomatoes - (Free Recipe below)

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Scregristo - Recipes
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1.00 LBS
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SCRAMBLED EGG RISOTTO

YIELD: 4

 

PREP TIME: 10

 

COOK TIME: 25

 

TOTAL TIME: 35

An alternative breakfast dish perfect to serve to guests or just make for a special treat. Great for using up leftover risotto from dinner the night before.

INGREDIENTS:

  • 2 T. olive oil
  • 1 sweet onion, peeled, finely chopped
  • 1 garlic clove, crushed
  • 1 cup arborio rice
  • 3 cups chicken stock
  • 1 T. cream
  • 4 fresh eggs
  • 2 T. milk
  • 3 T. grated parmesan
  • 4 links organic sausage, sliced (I buy Applegate's Organic sausage)
  • Heirloom tomatoes (small, cut in half)
  • Fresh rosemary (few twigs), finely chopped
  • Salt and pepper

DIRECTIONS:

In a nonstick pan, heat the oil and fry the sweet onion. Set aside.

In the same pan, heat the oil, fry the onion and garlic for 2 minutes, then stir in the rice. Cook uncovered for 3 minutes.

Add 3 cups of stock, adding ½ a cup at a time, until the rice is cooked.

Remove from heat, adding seasoning, cream, and Parmesan cheese.

Whisk the eggs and milk together. Salt and pepper.

In a separate frying pan, cook the sausage slices for 2-3 minutes until heated through. Add in the egg mixture and cook until scrambled.

Add the cooked risotto into the egg/sausage mixture and stir. Taste and see if you need to add more salt and pepper.

Garnish with small pieces of heirloom tomatoes and finely chopped fresh rosemary. Serve immediately.