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Suggest a better descriptionIn a 6 quart saucepan, melt 4 tablespoons butter with marrow and onion and cook over medium heat until onion is soft but not browned. Add all the rice and, stirring regularly, cook until opaque, about 2 to 3 minutes. Add a 6ounce ladle of hot stock, 1/2 cup red wine and saffron and bring to a boil. Stirring constantly, cook until stock level goes below level of rice. Add another 6ounce ladle and repeat the process for 16 minutes, until rice is Aal dente, yet creamy and tender. Remove from heat and add cheese and remaining butter. Season to taste and serve immediately with stufato. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #566 by Sue
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Serving Size: 1 Serving (349g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 201 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.9mg | 0 % | |
Potassium 304.7mg | 8 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.4g | ||
Protein 0.2g | 0 % | |
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: 201
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