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Suggest a better descriptionHeat chicken broth to simmering in a small saucepan and leave on very low heat. In a heavy- based, wide saucepan heat olive oil, add onions and cook~ until golden over medium heat. Add rice and stir to coat each and every grain with oil. Begin by adding 1 cup of hot stock, stirring with a wooden spoon to mix. Allow this liquid to be absorbed, then add 1/2 cup stock, stirring until evaporated. Continue to add broth by 1/2 cupfuls, stirring after each addition. Continue until rice begins to soften. Last addition of stock should just absorb into rice, leaving it slightly tight. Stirring quickly with a wooden spoon, add butter and cream . Risotto will become very creamy. Stir in herbs and cheese. Remove from heat and adjust seasoning to taste. Serve topped with freshly-grated cheese and drizzle with truffle oil, if using. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW# EE075 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 09:27:24 -0500 From: Meg Antczak
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Serving Size: 1 Serving (2233g) | ||
Recipe Makes: 1 | ||
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Calories: 1847 | ||
Calories from Fat: 552 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.4g | 82 % | |
Saturated Fat 26.5g | 133 % | |
Monounsaturated Fat 24.6g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 144.5mg | 44 % | |
Sodium 3015.8mg | 104 % | |
Potassium 2289mg | 60 % | |
Total Carbohydrate 248.3g | 73 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 241.3g | ||
Protein 66.5g | 95 % | |
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: 1847
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