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Suggest a better description1. Place chicken stock in a sauce pan and heat to near boiling, Leave on back burner on simmer.
2. In a large pot, heat olive oil and 1 TBSP butter over medium high heat. Add mushrooms and onion and sautee until cooked through.
3. Add rice and stir to coat. Ladle 1 or so cups of chicken stock and let cook, stirring frequently, until nearly absorbed.
4. Add more stock in 1 cup increments allowing stock to be absorbed in between stock additions.
5. Stirring frequently allows the risotto to develop a nice creaminess.
6. Once most of the stock has been incorporated, taste for texture of rice. It should not be too chewy or too mushy but with a little chew to it. If you need to add the remaining stock, do so, stirring constantly.
7. Once the last stock is cooked in and the rice is creamy, remove from heat and add cold butter stirring after each addition until butter is melted.
8. Add Parmesan and mix well.
9. Add truffle oil and top with fresh herbs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (6378g) | ||
Recipe Makes: Servings | ||
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Calories: 6649 | ||
Calories from Fat: 2785 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 309.4g | 413 % | |
Saturated Fat 174g | 870 % | |
Monounsaturated Fat 100.9g | ||
Polyunsanturated Fat 16.6g | ||
Cholesterol 1048mg | 322 % | |
Sodium 8243.6mg | 284 % | |
Potassium 12125.3mg | 319 % | |
Total Carbohydrate 652.1g | 192 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 641.6g | ||
Protein 310.6g | 444 % | |
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: 6649
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