Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring broth to a steady simmer in a saucepan. | 2. In a heavy 4-quart dutch oven, heat the butter and oil (from the containers of anchovies) over moderate heat. Add the onion, garlic, and six anchovy fillets. Using a wooden spoon, mash the anchovies. Saute for 1-2 minutes, until onion begins to soften it. | 3. Add the rice to the pan; stir for one minute, making sure grains are well coated. | 4. Add the wine and stir until it is completely absorbed. | 5. Add a half-cup of the broth and stir until broth is absorbed. Continue adding broth, a half-cup at a time, and continue stirring continuously. Wait until each addition of broth is absorbed before adding the next half-cup. | 6. After the rice has become tender (18-25 minutes), add the final broth and stir until absorbed. Turn off the heat and add the minced anchovies, butter, Parmesan, and parsley, and stir until combined (1-2 minutes). | 7. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish stock	5	cups		186.4	0.0	26.329	9.4365
white wine	1/2	cup		-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
onion	1/3	cup	minced	21.3333	4.9813	0.5867	0.0533
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
anchovy fillet	6			-	-	-	-
arborio rice	1 1/2	1/2		-	-	-	-
anchovy fillet	3		minced	-	-	-	-
butter	1	tablespoon	unsalted	171.0	7.857	5.343	14.4
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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