In a medium casserole, heat the olive oil and saute the onion and shallots until golden. Add the mushrooms and saute until tender, about 5 minutes. Add the rice and stir to coat it with oil. Add the wine, stir well, and add 1/2 cup of the hot chicken stock and the salt. Cook, stirring constantly, until all the liquid has been absorbed. Continue to add hot stock in small batches (just enough to completely moisten the rice) and cook until each successive batch has been absorbed, stirring constantly, until the rice mixture is creamy al dente. Remove from the heat, beat in the butter and cheese, season with pepper to taste and serve immediately. Yield: 4 servings Posted to EAT-L Digest 24 Aug 96 Date: Sun, 25 Aug 1996 04:26:16 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM>
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|Serving Size: 1 Serving (1639g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 120 (6%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 52mg||2 %|
|Potassium 3007.1mg||79 %|
|Total Carbohydrate 412.4g||121 %|
|Dietary Fiber 21.5g||86 %|
|Sugars, other 390.9g|
|Protein 45.2g||65 %|
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Calories per serving: 2003
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