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Name: Risotto Con Verdurine E Zafferano (W/spring Vegs & Saffron)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 c Arborio; 6 c Chicken broth; 2 c fresh vegs Cooked; mixed; 1 c Parmigiaino; 5 tb Unsalted butter; 1/4 ts Powdered saffron; 1 sm Onion minced; 1 c Dry white wine

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INGREDIENTS

2 c Arborio
6 c Chicken broth
2 c fresh vegs ; Cooked; mixed
1 c Parmigiaino
5 tb Unsalted butter
1/4 ts Powdered saffron
1 sm Onion ; minced
1 c Dry white wine

Servings

INSTRUCTIONS

During the summer, use asparagus, peas, tomatoes, and small zucchini. In winter, use carrots, broccoli, cauliflower, and mushrooms. Dice and steam all vegetables separately until tender but still firm to the bite. You can prepare this ahead of time and use it when needed. If you have any leftover vegetables, just toss them with olive oil, vinegar, salt and pepper to make a lovely salad. Heat broth in medium saucepan and keep warm over low heat. Melt 4 tablespoons butter in large saucepan over medium heat. When butter foams add onions and cook, stirring, until onion is pale yellow and soft, 2-3 minutes. Add rice and cook until it is well coated with butter and the onion, 1 minute. Add wine and cook, stirring, until wine is almost all reduced. Add just enough broth to barely cover the rice. Cook, still over medium heat, stirring constantly, until broth has been absorbed almost completely. Continue cooking and stirring rice in this manner, adding broth a bit at a time, until rice is tender but still firm to the bite, 15 minutes. Dilute saffron in 1/2 cup broth and add it to the rice. Add all vegetables and cook a couple of minutes. Taste and adjust seasoning, then add remaining 1 tablespoon of butter and 1/3 cup Parmigiano. Mix well and quickly to combine. At this point the rice should have a moist, creamy, and slightly loose consistency. Serve at once with a sprinkling of the remaining Parmigiano. MC shared by Sherilyn Schamber, March 1998 Recipe by: Trattoria Cooking (Biba) Posted to MC-Recipe Digest by Sherilyn Schamber on Apr 01, 1998

NOTES

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Risotto Con Verdurine E Zafferano (W/spring Vegs & Saffron)

2 c Arborio
6 c Chicken broth
2 c fresh vegs Cooked; mixed
1 c Parmigiaino
5 tb Unsalted butter
1/4 ts Powdered saffron
1 sm Onion minced
1 c Dry white wine

During the summer, use asparagus, peas, tomatoes, and small zucchini. In  winter, use carrots, broccoli, cauliflower, and mushrooms.    Dice and steam all vegetables separately until tender but still firm to the  bite. You can prepare this ahead of time and use it when needed. If you  have any leftover vegetables, just toss them with olive oil, vinegar, salt  and pepper to make a lovely salad.    Heat broth in medium saucepan and keep warm over low heat.    Melt 4 tablespoons butter in large saucepan over medium heat. When butter  foams add onions and cook, stirring, until onion is pale yellow and soft,  2-3 minutes. Add rice and cook until it is well coated with butter and the  onion, 1 minute. Add wine and cook, stirring, until wine is almost all  reduced. Add just enough broth to barely cover the rice. Cook, still over  medium heat, stirring constantly, until broth has been absorbed almost  completely. Continue cooking and stirring rice in this manner, adding broth  a bit at a time, until rice is tender but still firm to the bite, 15  minutes.    Dilute saffron in 1/2 cup broth and add it to the rice. Add all vegetables  and cook a couple of minutes. Taste and adjust seasoning, then add  remaining 1 tablespoon of butter and 1/3 cup Parmigiano. Mix well and  quickly to combine. At this point the rice should have a moist, creamy, and  slightly loose consistency.    Serve at once with a sprinkling of the remaining Parmigiano.    MC shared by Sherilyn Schamber, March 1998    Recipe by: Trattoria Cooking (Biba)    Posted to MC-Recipe Digest by Sherilyn Schamber <sherilyn@inreach.com> on  Apr 01, 1998

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Nutrition

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Serving Size: 1 Serving (738g)
Recipe Makes: 4

Calories: 1381
Calories from Fat: 858 (62%)

Amt Per Serving		% DV

	Total Fat 95.3g	127 %
	Saturated Fat 59.3g	297 %
	Monounsaturated Fat 24.7g
	Polyunsanturated Fat 4g
Cholesterol 251mg		77 %
Sodium 1842.3mg		64 %
Potassium 532.9mg		14 %
Total Carbohydrate 108.3g		32 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 100.2g
Protein 23.7g		34 %
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: 1381

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