1 T. unsalted butter
8 oz. precooked chicken breakfast sausage links, sliced thinly
1/2 white onion, chopped, about 1 c.
2 bay leaves
1 c. arborio rice
1/2 c. white wine (Note: If you don't want to use white wine, sub in a scant 1/2 c. chicken stock with 1 T. lemon juice)
3 c. chicken stock, plus extra if you are using it in place of the white wine
Pinch (about 1/8 t.) sweet paprika
1/3 c. Parmesan cheese
1/3 c. chopped fresh parsley
In a 2-quart saucepan, melt the butter over medium heat. When frothing, add in the chicken sausage and saute until it starts to brown. Then add in the onion along with a small pinch of salt, and continue cooking until the onion is translucent. Next, add in the bay leaves and arborio rice and stir to coat the rice in butter. Add in the wine, and cook until it is evaporated, about 1-2 minutes. Add in 3 cups chicken stock and paprika. Bring to a boil, and then reduce to a simmer. Let simmer 18-20 minutes uncovered, stirring every few minutes. If the mixture begins to look dry while cooking, add in a splash of chicken stock or water and stir it in well. When rice is tender, remove the saucepan from the heat and stir in Parmesan cheese and parsley. Season to taste with salt and pepper.