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Name: Risotto Alla Boscaiola, Veneto Region (Venice)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Chopped parsley; 2 tb Grated Parmesan cheese; 1/4 c Red wine, 2 ounces; 1 tb Unsalted butter; 1/2 tb Prosciutto ham, sliced thin; 1 c Beef stock, ( you can use; 1 Portabello mushroom, large; 1/3 c Aborio rice; 1 tb Onions, minced

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INGREDIENTS

1/4 ts Chopped parsley
2 tb Grated Parmesan cheese
1/4 c Red wine, 2 ounces
1 tb Unsalted butter
1/2 tb Prosciutto ham, sliced thin
1 c Beef stock, ( you can use
1 Portabello mushroom, large
1/3 c Aborio rice
1 tb Onions, minced

Servings

INSTRUCTIONS

Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou. Wine, Wonder and Song: Italy: This class picks a wine region and then you proceed to not only learn about the wine from that area but, how to tell what makes a good wine, how to pair wine with food and listen to music from the area . No cooking here. The assistant chef prepares for everyone. You get to sit back and enjoy. I have yet to actually take this class. Both times I got recipes, I stuck my head in after the class and gave them my best puppy dog eyes. Heat the stock in a medium sized sauce pan, then keep warm over low heat. Melt 3/4 Tblsp. of butter (keeping a little for later) in another pan. When butter begins to froth, add the onions and cook until translucent. Add the rice and cook, stirring constantly until rice is covered with butter. Add the Prosciutto and mushroom, stir, and add the wine. Continue to stir until the wine is all evaporated or absorbed. Add 1/4 cup of the warm beef stock and stir until almost evaporated. Continue to stir and add stock, a little at a time, until the rice is tender. Season with salt and pepper, as desired. Stir in remaining butter at the last moment, then add the Parmesan cheese and serve. Posted to EAT-L Digest 16 Dec 96 From: TeAntae Turner Date: Tue, 17 Dec 1996 14:02:41 -0500

NOTES

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Risotto Alla Boscaiola, Veneto Region (Venice)

1/4 ts Chopped parsley
2 tb Grated Parmesan cheese
1/4 c Red wine, 2 ounces
1 tb Unsalted butter
1/2 tb Prosciutto ham, sliced thin
1 c Beef stock, ( you can use
1 Portabello mushroom, large
1/3 c Aborio rice
1 tb Onions, minced

Just got back from the Disney Institute again and as always, I had a  marvelous time. You guys have got to go! I took: Imagineering!, Radio  Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation  Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.    Wine, Wonder and Song: Italy: This class picks a wine region and then you  proceed to not only learn about the wine from that area but, how to tell  what makes a good wine, how to pair wine with food and listen to music from  the area . No cooking here. The assistant chef prepares for everyone. You  get to sit back and enjoy. I have yet to actually take this class. Both  times I got recipes, I stuck my head in after the class and gave them my  best puppy dog eyes.    Heat the stock in a medium sized sauce pan, then keep warm over low heat.  Melt 3/4 Tblsp. of butter (keeping a little for later) in another pan. When  butter begins to froth, add the onions and cook until translucent.    Add the rice and cook, stirring constantly until rice is covered with  butter.    Add the Prosciutto and mushroom, stir, and add the wine. Continue to stir  until the wine is all evaporated or absorbed. Add 1/4 cup of the warm beef  stock and stir until almost evaporated.    Continue to stir and add stock, a little at a time, until the rice is  tender.    Season with salt and pepper, as desired. Stir in remaining butter at the  last moment, then add the Parmesan cheese and serve.    Posted to EAT-L Digest 16 Dec 96    From:    TeAntae Turner <tturner@DIEHLGRAPHSOFT.COM>    Date:    Tue, 17 Dec 1996 14:02:41 -0500

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Nutrition

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Serving Size: 1 Serving (166g)
Recipe Makes: 1 Servings

Calories: 903
Calories from Fat: 642 (71%)

Amt Per Serving		% DV

	Total Fat 71.3g	95 %
	Saturated Fat 45g	225 %
	Monounsaturated Fat 18.6g
	Polyunsanturated Fat 2.8g
Cholesterol 188.7mg		58 %
Sodium 105.9mg		4 %
Potassium 86.2mg		2 %
Total Carbohydrate 58.8g		17 %
	Dietary Fiber 0g	0 %
	Sugars, other 58.8g
Protein 7.9g		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.

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Calories per serving: 903

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