Try this Mushroom Risotto recipe, or contribute your own.
Suggest a better descriptionFry the pancetta or bacon, mushrooms and onion in half the butter until the onion is soft. Add the rice and fry for another 2 minutes. Slowly add ladles of boiling stock to the pan and continue for about 20 minutes until the grains are still firm but not chalky. Stir in the rest of the butter and the parmesan. Serve while still warm! Other flavours: Saffron (Milanese) - dissolve a pinch of threads into the stock. Beetroot - amazing colour. Use four cooked beetroot pur?ed. Asparagus - use steamed asparagus and the steaming liquid. Note: For all meat and vegetable flavours it is usual to follow this formula: For fish or seafood omit the pancetta, parmesan and chicken stock, using fish stock and white wine instead. Any leftover risotto can be formed into balls the size of walnuts around marble-sized pieces of mozzarella. When egged and breadcrumbed fry in olive oil and serve as a snack. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (1060g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3270 | ||
Calories from Fat: 1270 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 141.2g | 188 % | |
Saturated Fat 86.7g | 434 % | |
Monounsaturated Fat 38.6g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 391mg | 120 % | |
Sodium 3648.9mg | 126 % | |
Potassium 1269.6mg | 33 % | |
Total Carbohydrate 379.6g | 112 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 377.1g | ||
Protein 111.2g | 159 % | |
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: 3270
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