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Mushroom Risotto

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)384.5061
Protein (g)186.4619
Carbohydrates (g)282.9872
Energy (kCal)5069.3836
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pan heat butter and oil, add onions and saute until transparent. | 2. Add garlic and mushrooms. | 3. Add rice and stir until transparent. | 4. Add wine, allowing it to evaporate. | 5. Add a ladle of boiling stock, simmer, and stir until it is almost entirely incorporated. | 6. Keep adding stock, a little at a time, until rice is almost cooked. | 7. Remove from heat, season and finish with butter and parmesan. | 8. Rest it for five minutes with the lid on, then serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carnaroli rice 500 - - - -
    butter 50 4275.0 196.425 133.575 360.0
    extra virgin olive oil 10 - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 2 chopped - - - -
    mushroom 100 sliced - - - -
    white wine 100 - - - -
    chicken stock 2 liters 730.3836 71.6182 51.1269 24.3461
    butter 100 4275.0 196.425 133.575 360.0
    parmigiano reggiano cheese 100 grated - - - -
    sea salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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