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Suggest a better descriptionIn a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots, garlic and mushrooms. Cook for 1 minute. With a wooden spoon, stir in the rice and saute for 1 minute. Add the mushroom broth 1/2 cup at a time. Add the cream, 1/2 cup at a time until all of the liquid is incorporated into the rice, stirring constantly, about 20 minutes. The rice is done when it is tender but still firm. Fold in the truffles and cheese. Season with salt and pepper. Simmer the risotto for 2 to 3 minutes. Remove from the heat. Spoon the risotto into a shallow bowl. Garnish with shaved truffles, cheese and chives. Yield: 4 servings ESSENCE OF EMERIL SHOW#EE2313 Posted to bakery-shoppe digest V1 Number 031 by freida
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Serving Size: 1 Serving (896g) | ||
Recipe Makes: 1 | ||
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Calories: 2835 | ||
Calories from Fat: 1048 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.5g | 155 % | |
Saturated Fat 68g | 340 % | |
Monounsaturated Fat 36.7g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 384.7mg | 118 % | |
Sodium 1280.2mg | 44 % | |
Potassium 1137.1mg | 30 % | |
Total Carbohydrate 376.5g | 111 % | |
Dietary Fiber 13.6g | 54 % | |
Sugars, other 362.9g | ||
Protein 63.4g | 91 % | |
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: 2835
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