by Lorenzo Benedicty
1. Melt half the butter in a large heavy pan, add the onion and a little pepper and fry gently until golden.
2. Add wine and 7 tablespoons of the stock. Boil until reduced by half.
3. Add the rice and cook for 5 minutes, stirring constantly, then add the saffron and salt and pepper to taste. Continue cooking for 20 minutes, stirring in the hot stock a cup at a time as the liquid is absorbed, until the rice is tender.
4. Remove from the heat, stir in the remaining butter, the Parmesan and cream and leave to stand for 1 minute. Serve hot.
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Serving Size: 1 Serving (504g) | ||
Recipe Makes: 4 | ||
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Calories: 1033 | ||
Calories from Fat: 539 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.8g | 80 % | |
Saturated Fat 37.4g | 187 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 163.9mg | 50 % | |
Sodium 1238.6mg | 43 % | |
Potassium 652mg | 17 % | |
Total Carbohydrate 95.7g | 28 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 92.4g | ||
Protein 23.1g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1033
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