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Name: Risotto with Mint
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 5 tb Unsalted butter; 1 Onion finely chopped; 2 c Arborio rice; Salt to taste; 1/3 c Fresh mint leaves; loosely; 1 c Parmigiano; freshly grated; 1 c Dry white wine; 6 c Chicken Stock

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INGREDIENTS

5 tb Unsalted butter
1 Onion ; finely chopped
2 c Arborio rice
Salt ; to taste
1/3 c Fresh mint leaves; loosely
1 c Parmigiano; freshly grated
1 c Dry white wine
6 c Chicken Stock

Servings

INSTRUCTIONS

Recipe by: Modern Italian Cooking Heat stock in a medium-size saucepan and keep warm over very low heat. Melt 4 Tablespoons of the butter in a large saucepan. When the butter foams, add the onion. Saute over medium heat until the onion is pale yellow. Add the rice. Cook for 1 to 2 minutes, or just enough to coat the rice with the butter and onion. Stir in the wine. Cook, stirring constantly, until the wine has evaporated. Add a few laddles of broth, just enough to barely cover the rice. Cook over medium heat, until the broth has been absorbed. Continue cooking and stirring the rice in this manner, adding the broth a bit at a time, until the rice is done, 15 to 20 minutes. During the last 2 or 3 minutes of cooking, chop the mint very fine and add to the rice with the remaining tablespoon of butter and 1/3 cup of the parmigiano. Taste for seasoning and doneness. The rice should be tender but still firm to the bite. At this point, the rice should have a creamy, moist consistancy. Serve immediately with the remaining parmigiano.

NOTES

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Risotto with Mint

5 tb Unsalted butter
1 Onion finely chopped
2 c Arborio rice
 Salt to taste
1/3 c Fresh mint leaves; loosely
1 c Parmigiano; freshly grated
1 c Dry white wine
6 c Chicken Stock

Recipe by: Modern Italian Cooking Heat stock in a medium-size saucepan and  keep warm over very low heat.    Melt 4 Tablespoons of the butter in a large saucepan. When the butter  foams, add the onion.  Saute over medium heat until the onion is pale  yellow.  Add the rice. Cook for 1 to 2 minutes, or just enough to coat the  rice with the butter and onion.  Stir in the wine. Cook, stirring  constantly, until the wine has evaporated. Add a few laddles of broth, just  enough to barely cover the rice. Cook over medium heat, until the broth has  been absorbed.  Continue cooking and stirring the rice in this manner,  adding the broth a bit at a time, until the rice is done, 15 to 20 minutes.  During the last 2 or 3 minutes of cooking, chop the mint very fine and add  to the rice with the remaining tablespoon of butter and 1/3 cup of the  parmigiano. Taste for seasoning and doneness.  The rice should be tender  but still firm to the bite.  At this point, the rice should have a creamy,  moist consistancy. Serve immediately with the remaining parmigiano.

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Nutrition

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Serving Size: 1 Serving (654g)
Recipe Makes: 6 Servings

Calories: 965
Calories from Fat: 574 (59%)

Amt Per Serving		% DV

	Total Fat 63.8g	85 %
	Saturated Fat 38.1g	191 %
	Monounsaturated Fat 17.8g
	Polyunsanturated Fat 3.3g
Cholesterol 167mg		51 %
Sodium 696.2mg		24 %
Potassium 612.4mg		16 %
Total Carbohydrate 78.1g		23 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 75.7g
Protein 17.8g		25 %
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: 965

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