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Risotto Alla Parmigiana

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3041.17
Energy (kCal)31802.0
Carbohydrates (g)3123.182
Total fats (g)792.08
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat ½ the butter and sweat the onions. | 2. Add rice and stir until rice appears shiny. | 3. Using a 6 oz ladle, add 2 scoops of stock to the rice. | 4. Stir the rice over medium heat until almost dry. | 5. Repeat from step 3 until all stock has been used up. | 6. Stop cooking when rice is moist and creamy. | 7. Remove from heat and stir in remaining butter and parmesan cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 60 5130.0 235.71 160.29 432.0
    onion 1/2 diced 32.0 7.472 0.88 0.08
    arborio rice 450 - - - -
    chicken stock salt pepper 1 1/2 1/2 seasoned - - - -
    parmesan cheese 90 26640.0 2880.0 2880.0 360.0
    salt 1 teaspoon - - - -

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



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