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Suggest a better descriptionHeat 25g (1oz) of the butter in a large frying pan along with the olive oil, over a moderate heat add the onion and saute for 3-4 minutes or until softened. Add the rice and stir to coat in oil, this will take approximately 1 minute. Then add 175ml (6 floz) of the red wine, allowing it to reduce by 3/4 - This will give the risotto a more intense flavour. Add half the hot stock, stirring all the time. Continue to add the remaining stock as and when the stock has been absorbed. After 18-20 minutes when the rice is almost cooked and the stock has been absorbed gradually incorporate the remaining wine. Finally stir in the mascarpone cheese, the remaining butter, parmesan cheese, salt and freshly ground black pepper, mix to incorporate and heat for a further 1-2 minutes. Then serve immediately with parmesan shavings and drizzle with olive oil. NOTES : An unusual risotto incorporating red wine, ideal as a starter or main course
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 4 servings | ||
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Calories: 33 | ||
Calories from Fat: 30 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 8mg | 2 % | |
Sodium 23.3mg | 1 % | |
Potassium 11.3mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.4g | 1 % | |
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: 33
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