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Ristorante Spinacorona's Risotto Barolo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.5993
Energy (kCal)498.225
Carbohydrates (g)11.7231
Total fats (g)47.78
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the olive oil and butter in a heated pot. | 2. Add the half of the onion to the pot and heat. | 3. When the onion starts to turn gold/brown around the edges, remove it from the pot and throw it out. | 4. Add the rice to the pot. | 5. Stir for 2 to 3 minutes to toast the rice. | 6. Add the wine and simmer until the wine evaporates. | 7. Add warm chicken or vegetable stock in 1/4 cup portions until the rice is tender, about 20 minutes. | 8. Finish with a splash of the wine and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    onion 1/2 chopped 32.0 7.472 0.88 0.08
    arborio rice 1 1/2 1/2 - - - -
    wine 1/2 cup 22.705 0.3226 0.0478 0.0
    chicken stock - - - -

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



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