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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the stock. | 2. Put the olive oil snd 2 TBS butter into a separate pan, add the onion, garlic, and celery and cook very slowly for about 15 minutes without coloring. | 3. When the vegetables have softened, add the rice and turn up the heat. | 4. The rice will now begin to lightly fry, so keep stirring it. | 5. After a minute it will look slightly translucent. | 6. Add the wine and keep stirring. | 7. Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. | 8. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. | 9. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. About 15 minutes. | 10. Taste the rice to check if it's cooked aoccasionally. | 11. Continue this process until the rice is cooked the way you like it, soft and creamy, yet with a very slight bite. | 12. Remove from the heat and add the remaining butter, and Parmesan. | 13. Stir well and place a top on the pot and allow to sit for 2 minutes. | 14. Eat soon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	2	pints		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		chopped	-	-	-	-
celery	1/2		chopped	8.08	1.4999	0.3484	0.0859
risotto rice	2	cups		-	-	-	-
white wine	2	cups		-	-	-	-
sea salt				-	-	-	-
black pepper			ground	-	-	-	-
butter	5	tablespoons		171.0	7.857	5.343	14.4
parmesan cheese	4	ounces	grated	419.5725	45.3592	45.3592	5.6699

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