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Heat all chicken stock to simmer and place on back burner at low temperature. In a heavy bottom 12 to 14-inch saute pan over medium flame, heat 4 tablespoons virgin olive oil, add chopped onion, and saute until translucent but not browned. Add mushrooms and saute until lightly browned but not fully cooked. Add rice and stir over heat one minute to coat thoroughly. Add a 4-ounce ladle of warm chicken stock and, stirring constantly, allow it to cook, boiling slowly until it dissipates. When it is gone, add another ladle of broth and repeat until rice is quite al dente (about 12 to 14 minutes). Add butter, vin santo and Parmigiano Reggiano and bring to boil again, continuing to stir until rice is done, firm and tender all the way through. 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 (896g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1404 (54%)|
|Amt Per Serving||% DV|
|Total Fat 156g||208 %|
|Saturated Fat 44.6g||223 %|
|Monounsaturated Fat 91.3g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 122.1mg||38 %|
|Sodium 25.4mg||1 %|
|Potassium 1284.9mg||34 %|
|Total Carbohydrate 274g||81 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 263.3g|
|Protein 27.9g||40 %|
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Calories per serving: 2620
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