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Suggest a better descriptionIn a medium saucepan, bring the stock to a simmer and crumble in the saffron. Maintain at a simmer over moderately low heat. In a large nonreactive saucepan or flameproof casserole, heat the oil over moderate heat. Add onion and prosciutto and cook until the onion is softened and translucent, about 2 minutes. Add the rice and stir for 1-2 minutes until well coated with oil and slightly translucent. Add the Marsala and cook, stirring until it evaporates. Add 1/2 cup of the simmering stock and cook, stirring constantly, until the rice is almost tender but still slightly crunchy in the center, 20-25 minutes. Add cheese and season with the pepper and salt to taste. Continue to cook, stirring and adding stock as necessary, 1/4 cup at a time, until the rice is tender but still firm and is bound with a creamy sauce 3-6 minutes longer. Stir in butter and serve hot.
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Serving Size: 1 Serving (576g) | ||
Recipe Makes: 5 | ||
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Calories: 511 | ||
Calories from Fat: 135 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 33.5mg | 10 % | |
Sodium 843.1mg | 29 % | |
Potassium 598.4mg | 16 % | |
Total Carbohydrate 70.9g | 21 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 69g | ||
Protein 18.2g | 26 % | |
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: 511
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