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In a large frying pan, gently fry the onion and garlic in half the butter, until soft and golden. Add the basil and chanterelles and cook for a few minutes. Add the rice, fry for a minute of so, stirring continously. Pour in the wine and half the stock, bring to the boil, then cover the pan and simmer. Check every now and then to see if the rice is drying, and add more bouillon if it is. When the rice is just cooked, stir in the rest of the butter and the cheese. Cook for a few more minutes, stirring. Serve with a green salad and some ciabatta. JANE.SALES@ISLTD.INSIGNIA.COM REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 2|
|Calories from Fat: 698 (63%)|
|Amt Per Serving||% DV|
|Total Fat 77.6g||103 %|
|Saturated Fat 48.7g||244 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 207.8mg||64 %|
|Sodium 957.2mg||33 %|
|Potassium 260.4mg||7 %|
|Total Carbohydrate 74.7g||22 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 71.4g|
|Protein 18.1g||26 %|
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Calories per serving: 1115
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