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Breakfast Risotto

['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']

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.

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