Directions

1. Begin by heating a 6 Qt. saucepan with olive oil and butter on medium heat, when the butter begins to melt into the oil deposit the shallots and Risotto Arborio, allow them to toast while stirring frequently, about 5 minutes.
2. Once all is toasted pour in half of the chicken stock and stir frequently until the stock is absorbed by the risotto, raise the heat of pan to a medium plus heat and then deposit the BURKE® Cooked Sausage with Salsa Verde-Style Seasonings along with the remainder of chicken stock, allow all stock to absorb once again.
3. Lower the heat to a simmer, once all stock is absorbed, remove the pan from the heat and then deposit the Parmesan cheese in 3 equal parts stirring in between each time, add in the cilantro and serve with a poached egg nestled in the middle and crumble Cotija on top as garnish.