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Suggest a better description1. Bring stock to a simmer in a sauce pan.
2. Melt half the butter and the oil in a heavy pan over medium heat. Add onion and cook gently for 10 minutes, stirring occasionally.
3. Add the rice and stir to coat thoroughly.
4. Add a couple of ladles full of warm stock and the saffron threads and stir gently until liquid is absorbed. Continue to add stock a bit at a time and stir until absorbed for 18-20 minutes until all stock ha s been used.
5. Lower the heat and stir in remaining butter and Parmesan cheese.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 152 | ||
Calories from Fat: 135 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 32.3mg | 10 % | |
Sodium 163.8mg | 6 % | |
Potassium 15.9mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 4.2g | 6 % | |
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: 152
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