1. Melt half the butter in a large heavy pan, add the onion and a little pepper and fry gently until golden.
2. Add wine and 7 tablespoons of the stock. Boil until reduced by half.
3. Add the rice and cook for 5 minutes, stirring constantly, then add the saffron and salt and pepper to taste. Continue cooking for 20 minutes, stirring in the hot stock a cup at a time as the liquid is absorbed, until the rice is tender.
4. Remove from the heat, stir in the remaining butter, the Parmesan and cream and leave to stand for 1 minute. Serve hot.
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|Serving Size: 1 Serving (504g)|
|Recipe Makes: 4|
|Calories from Fat: 539 (52%)|
|Amt Per Serving||% DV|
|Total Fat 59.8g||80 %|
|Saturated Fat 37.4g||187 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 163.9mg||50 %|
|Sodium 1238.6mg||43 %|
|Potassium 652mg||17 %|
|Total Carbohydrate 95.7g||28 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 92.4g|
|Protein 23.1g||33 %|
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Calories per serving: 1033
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