This is a great Risotto
In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the saffron and cook, stirring, for 1 minute. Add the rice and stir with a wooden spoon until the rice is well coated and opaque, 3 to 4 minutes. Add the wine to the rice, and then add a 4 to 6 ounce ladel of simmering broth and cook, stirring constantly, making sure to wipe the sides and bottom of the pot clean as you stir, until all the liquid is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is completely absorbed befored adding more. After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy, but still a little firm to the bite. Stir in the remaining 4 tablespoons of butter and the Parmagiano-Reggiano cheese until well mixed. Transfer to serving plates and serve.
Remember - cook, then plate it right away, do not let it sit. If overcooked or left over, form into cakes and fry in pan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 595 | ||
Calories from Fat: 180 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 11.3g | 57 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 1053.6mg | 36 % | |
Potassium 203.7mg | 5 % | |
Total Carbohydrate 91.7g | 27 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 88.1g | ||
Protein 9g | 13 % | |
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: 595
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