Ingredients

• 4 tablespoons (1/2 stick) butter, divided
• 4 hot Italian sausages, casings removed
• 1 small onion, chopped (about 1 cup)
• 2 small bay leaves
• 1 cup arborio rice or medium-grain white rice
• 1/2 cup dry white wine
• 3 cups (or more) low-salt chicken broth
• Pinch of saffron threads
• 1/3 cup freshly grated Parmesan cheese plus additional for serving
• 1/3 cup chopped fresh Italian parsley

Instructions

1. Melt 2 tablespoons butter in large saucepan over medium-high heat. Add sausages; break up with fork. Add next 2 ingredients. Sauté until onion is translucent, about 4 minutes. Stir in rice. Add wine; boil until liquid evaporates, 1 minute. Add 3 cups broth and saffron; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until risotto is tender, adding more broth if dry, about 18 minutes. Discard bay leaves; mix in 1/3 cup cheese and parsley. Season with salt and pepper. Pass cheese alongside.