Try this Saffron Risotto Rice recipe, or contribute your own.
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Prepare Saffron Liquid: Add saffron to a half glass of boiling water and mix it until you have a gold color. Let sit for 10 to 15 minutes. Make the risotto: Start boiling water for you pasta in a large pot and add 1 tablespoon of rock salt. Place the first 40 grams of butter in a frying pan. Add the chopped onions and saute in the butter for 3 to 5 minutes. Next add rice to the pan and toss for a few minutes before adding a standard glass of white wine. Start cooking the rice. Follow the directions on your package to see how long it takes to cook.
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Serving Size: 1 Serving (2259g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1598 | ||
Calories from Fat: 648 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72g | 96 % | |
Saturated Fat 44.7g | 224 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 182.9mg | 56 % | |
Sodium 4370.4mg | 151 % | |
Potassium 3835.5mg | 101 % | |
Total Carbohydrate 186.1g | 55 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 185.2g | ||
Protein 52.3g | 75 % | |
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: 1598
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