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Olive Garden Risotto Milanese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.4482
Energy (kCal)1244.38
Carbohydrates (g)36.7261
Total fats (g)88.202
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan, heat oil until fragrant. Add onions and saffron and saute 3 minutes or until onions are soft. Keep broth warm in a separate pot. Add rice to the onions and stir for 2 minutes. Add white wine and let evaporate. | 2. Add the broth, about 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add until all of the broth has been used. Turn off heat. | 3. Add butter and Parmesan cheese. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately. Finished risotto should be creamy and rice is firm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    yellow onion 1/2 cup minced 57.42 3.4191 0.4132 4.698
    arborio rice 1 1/2 1/2 - - - -
    white wine 1/2 cup - - - -
    chicken broth 5 cups 390.6 9.45 55.692 13.104000000000001
    saffron thread 1/2 teaspoon - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    parmesan cheese 1/2 cup 148.0 16.0 16.0 2.0
    salt pepper - - - -

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



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