Try this L Risotto par cooked recipe, or contribute your own.
Suggest a better descriptionin a rondo heat oil and half of butter to medium heat. Add onions and sweet them until no color. Add rest of butter and rice and toast until rice is crispy adding more butter little by little. When toasted add the garlic, rosemary and deglaze with wine. Reduce until semidry and add stock in small butches until dente. Remove and spread out on a sheet pan covered with parchment paper, place in fridge until cooled. To reheat follow the method according to the recipe.
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 50 Servings | ||
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Calories: 652 | ||
Calories from Fat: 270 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.1g | 40 % | |
Saturated Fat 18.8g | 94 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 78.1mg | 24 % | |
Sodium 215.3mg | 7 % | |
Potassium 116.3mg | 3 % | |
Total Carbohydrate 86.7g | 25 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 83.4g | ||
Protein 7.5g | 11 % | |
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: 652
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