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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|Serving Size: 1 Serving (654g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 965
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