Ingredients
3 1/4 c low sodium chicken broth
2 c milk
1/4 c pure maple syrup
8oz bulk breakfast sausage
2 T olive oil
1 c diced onion
2 t. paprika
1 t dried sage
1 t dried oregano
1/2 t red pepper flakes
1/2 t. black pepper
1 c arborio rice
1/2 c unsweetened apple juice, hot
4 eggs, coked sunny side up
Chopped fresh sage
Preparation
Simmer broth, milk and maple syrup in a saucepan over medium heat. For the risotto, brown sausage in oil in a large saute pan over medium heat until cooked through. Transfer sausage to a paper towel lined plate. Sweat onion, paprika, dried sage, oregano, pepper flakes,and black pepper in drippings in same saute pan until softened, about 3 minutes. Stir in rice and saute until each grain is coated in drippings. Deglaze the pan with apple juice and stir until completely absorbed, 1-2 minutes. Add broth mixture to the pan in 1/2 c increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in reserved sausage and heat through. Top each serving of risotto with an egg and fresh sage.
