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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring stock to a low simmer in a medium pot. | 2. Heat olive oil in a medium saucepan over medium heat for 1 minute. | 3. Cook onion until translucent, about 3 minutes. | 4. Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes. | 5. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. | 6. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. | 7. Cook until rice is 'al dente' and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. | 8. Divide among 4 bowls. Garnish each with cheese shavings, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	28	ounces		285.7629	28.0206	20.0034	9.5254
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/2		chopped	32.0	7.472	0.88	0.08
arborio rice	1	cup		-	-	-	-
white wine	1	cup		-	-	-	-
saffron	1/2	teaspoon		1.085	0.2288	0.04	0.0205
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
parmigiano reggiano cheese	1/4	cup	grated	-	-	-	-

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