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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 2 tbsp butter and the olive oil in a pan. Add peeled and finely chopped onion. Cook until onion is tender, stirring gently. | 2. Add rice to pan, stir until it is well coated with the butter mixture. | 3. Add wine and only 1 cup of the broth and all the saffron. Bring mixture to a boil. When water has almost evaporated, add another cup of the broth. Stir well again, bring to a boil again; add the rest of the broth. Reduce heat, cook until the broth is absorbed and the rice looks creamy. The whole process should take about 20 minutes. | 4. Stir in extra butter and the parmesan, the salt and the pepper. Stir gently until butter melts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1 1/2	1/2		1018.425	211.5938	20.9235	8.88
butter	2	tablespoons		171.0	7.857	5.343	14.4
extra virgin olive oil	1	tablespoon		-	-	-	-
onion	1			60.0	14.01	1.65	0.15
white wine	1/2	cup		-	-	-	-
hot chicken broth	3	cups		-	-	-	-
saffron	1/4	teaspoon	powdered	-	-	-	-
butter	1	tablespoon		171.0	7.857	5.343	14.4
parmesan cheese	2	tablespoons		37.0	4.0	4.0	0.5
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

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