1.Heat 1 Tbl. olive oil and 1 Tbl. butter in a large sauce pot (3-4qt), add shallots and garlic, saute until translucent. 2.Add mushrooms and saute for approx. 4-5 minutes until tender; remove and set aside. 3.Add remaining olive oil and arborio rice and saute over medium heat to toast the rice approximately 5 minutes. 4.Add one cup of the simmering reconstituted Glace de Poulet Gold, stirring constantly, and simmer until the stock is absorbed. 5.Continue adding stock as it is absorbed, 1/2 cup at a time, until all the liquid is absorbed. 6.Just before the rice is done ( and this is not the easiest to determine) add the reserved mushrooms, fresh thyme, and black truffle. 7.Add salt and pepper to taste, and serve. 8.ENJOY! The Reluctant Gourmet, http://www.pcfastnet.com/~reluctg Posted to FOODWINE Digest 16 Jan 97, by Reluctant Gourmet
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1789g)|
|Recipe Makes: 1|
|Calories from Fat: 221 (11%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 30.5mg||9 %|
|Sodium 298mg||10 %|
|Potassium 2498.2mg||66 %|
|Total Carbohydrate 380.7g||112 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 365g|
|Protein 41.7g||60 %|
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: 1949
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe
Be the first to review it!
There are no reviews yet. Be the first!