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Suggest a better descriptionBring the stock to a boil and keep it simmering. Melt half of the butter in a saucepan set over medium heat; then add the prosciutto. When the ham is very hot, add the onion. When the onion is transparent, add the rice and stir the grains until they are well coated with butter. When the rice glistens, start adding the hot stock a ladleful at a time. Allow the first ladleful to be absorbed before adding the next, but do not let the rice dry out. Season with salt and pepper and, when the rice is half-done (about 10 to 12 minutes), add the peas. Continue adding the stock and continue stirring. When the rice is almost done (about 25 minutes), add the parsley and Parmesan. Just before removing the pan from the heat, add the rest of the butter. Serve immediately. ARIELLE@TARONGA.COM (STEPHANIE DA SILVA) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (816g) | ||
Recipe Makes: 6 | ||
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Calories: 759 | ||
Calories from Fat: 256 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.4g | 38 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 74.5mg | 23 % | |
Sodium 1282.3mg | 44 % | |
Potassium 910.3mg | 24 % | |
Total Carbohydrate 92.1g | 27 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 89.7g | ||
Protein 31.1g | 44 % | |
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: 759
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