Vatican Cookbook
Place the dried mushrooms in a bowl and add enough cold water to cover them. Allow the mushrooms to absorb the water and swell for about 30 minutes. Then, drain the mushrooms, and save the water by pouring it off into a saucepan. Add the vegetable bouillon to the mushroom water, and heat to a simmer.
Melt the butter over medium heat in a large pan. Finely chop the scallion and saute it for 1 minute. Then, add the rice to the pan and let it toast for 1 minute, stirring often. Add the red wine and Marsala wine to the pan. Continue stirring the mix until the rice absorbs the wine. Now, add the hot vegetable bouillon to the rice one ladle at a time, over medium heat, stirring constantly. Repeat this step until you use all of the vegetable stock, and it is completely soaked in.
Add the reconstituted porcini mushrooms to the risotto, and mix. Let the mushrooms and rice cook for 5 more minutes, continuing to stir. Finally, remove the pan from heat. Sprinkle the Parmesan on the risotto. Season to taste with salt and pepper. Serve immediately.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 877 | ||
Calories from Fat: 249 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.7g | 37 % | |
Saturated Fat 10.7g | 53 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 43.5mg | 13 % | |
Sodium 1617mg | 56 % | |
Potassium 590.6mg | 16 % | |
Total Carbohydrate 127.5g | 38 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 125.5g | ||
Protein 27.2g | 39 % | |
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: 877
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