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Suggest a better descriptionplace saffron threads in a small dish
And cover with a tablespoon or so of water; set aside. Pour broth into medium size saucepan and bring to a simmer. Melt the butter in a deep pot over medium heat. Add the onion and marrow and sauté briefly. Add the rice until it's opaque about 30 seconds. Add the wine and stir until it's absorbed. Gradually add the broth one laddie at a time. Stir in the saffron into the risotto towards the end of cooking. When the rice is tender but a dente and the texture is creamy, stir in the Parmesan cheese and serve at once.
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Serving Size: 1 Serving (694g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1579 | ||
Calories from Fat: 886 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.4g | 131 % | |
Saturated Fat 30.2g | 151 % | |
Monounsaturated Fat 39.9g | ||
Polyunsanturated Fat 20.1g | ||
Cholesterol 475.3mg | 146 % | |
Sodium 471.5mg | 16 % | |
Potassium 1226.3mg | 32 % | |
Total Carbohydrate 45.7g | 13 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 43.9g | ||
Protein 117.9g | 168 % | |
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: 1579
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