Directions:
- Heat the oil in a small sauce pan. Add shallots and sweat until tender
- Add the Aborio rice and cook until hot and well coasted with the olive oil
- Add white wine and reduce au sec
- Add one third of the chicken stock and reduce au sec
- Continually stir and continue to add some of the chicken stock until the rice is tender, but still al dente.
- Add butter and Parmesan when the rice is nice and 'pregnant' looking.
- Butter will loosen consistency and cheese will thicken consistency
- Adjust seasoning with kosher salt and pepper
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 459.37 Kcal (1923 kJ) | ||
| Calories from fat | 168.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.76g | 29% | |
|---|---|---|---|
| Cholesterol | 43.92mg | 15% | |
| Sodium | 475.55mg | 20% | |
| Potassium | 358.06mg | 8% | |
| Total Carbs | 53.76g | 18% | |
| Sugars | 7.1g | 28% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 14.84g | 30% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 99.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 131.11 Kcal (549 kJ) | ||
| Calories from fat | 48.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 29% | |
|---|---|---|---|
| Cholesterol | 12.54mg | 15% | |
| Sodium | 135.73mg | 20% | |
| Potassium | 102.2mg | 8% | |
| Total Carbs | 15.34g | 18% | |
| Sugars | 2.03g | 28% | |
| Dietary Fiber | 0.4g | 6% | |
| Protein | 4.23g | 30% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.1mg | 2% | |
| Calcium | 28.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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