In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning. Yield: 4 servings for both the following recipes Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Per serving: 423 Calories; 0g Fat (0% calories from fat); 8g Protein; 89g Carbohydrate; 0mg Cholesterol; 22mg Sodium NOTES : Ming Tsai Recipe by: East Meets West Posted to EAT-LF Digest by BGL
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|Serving Size: 1 Serving (400g)|
|Recipe Makes: 4|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 938.7mg||32 %|
|Potassium 177mg||5 %|
|Total Carbohydrate 97.4g||29 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 93.3g|
|Protein 8g||11 %|
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Calories per serving: 443
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