This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini. Soaking the mushrooms takes the greatest amount of time — once they’re ready, they’re drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock. Butter and cheese add creaminess, while sage adds an herby bite. Featured in: The Mantry.
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|Serving Size: 1 recipe (4633g)|
|Recipe Makes: 1|
|Calories from Fat: 1080 (28%)|
|Amt Per Serving||% DV|
|Total Fat 120g||160 %|
|Saturated Fat 51.2g||256 %|
|Monounsaturated Fat 48.3g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 272.4mg||84 %|
|Sodium 6515.9mg||225 %|
|Potassium 4683.5mg||123 %|
|Total Carbohydrate 506.2g||149 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 490g|
|Protein 143.5g||205 %|
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Calories per serving: 3790
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