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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour the chicken stock into a saucepan and bring to a boil. | 2. Meanwhile, heat the oil in a medium saucepan. | 3. Add the bacon, onion and celery, cooking gently until the onion is translucent and the bacon is cooked. | 4. Add the rice and stir so that the rice becomes coated in the oil. | 5. Add the vermouth and stir until the rice has absorbed all the liquid. | 6. Now add a ladleful of stock and continue to stir until all the liquid has been absorbed. | 7. Continue this process for 15 minutes, adding stock by the ladleful. | 8. Then add the chestnuts and cabbage and continue to cook, adding stock by the ladleful until all the rice is creamy but still has bite - about another 5 minutes. | 9. Season with salt and pepper, then stir in the butter. | 10. Divide between serving bowls and pass the Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
side bacon	3 1/2	1/2	cut	88.2583	0.0	19.635	0.4958
onion	1		diced	28.0	6.537999999999999	0.77	0.07
celery rib	4		diced	88.2583	0.0	19.635	0.4958
arborio rice	3/4	cup		88.2583	0.0	19.635	0.4958
vermouth	2	tablespoons		88.2583	0.0	19.635	0.4958
chestnut	7	ounces	cooked	444.528	97.3794	8.3349	2.2028
savoy cabbage	1	cup	shredded	18.9	4.27	1.4	0.07
salt black pepper			ground	88.2583	0.0	19.635	0.4958
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
parmesan cheese			grated	-	-	-	-

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