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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté the onion in half of the butter until it is translucent. | 2. Add the mushrooms and cook 2-3 minutes. | 3. Add the rice and cook,while stirring, until the rice gets shiny and translucent around the edges. | 4. Add a ladle of bouillon and cook until it is absorbed. | 5. Add the safron. | 6. Continue adding the bouillon (one ladle at a time and cooking until absorbed) until the rice is cooked and all the bouillon is absorbed. | 7. Add the remaining butter and parmesan, stir. | 8. Serve topped with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	125			10687.5	491.0625	333.9375	900.0
onion	1		chopped	64.0	14.944	1.76	0.16
mushroom	375		diced	-	-	-	-
risotto rice	500			-	-	-	-
vegetable stock be	1	can		-	-	-	-
saffron	1/8	teaspoon		0.2712	0.0572	0.01	0.0051
parmesan cheese	40		grated	11840.0	1280.0	1280.0	160.0
parsley			chopped	-	-	-	-

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