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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes. | 2. Stir in the rice and add a pinch of salt. | 3. Raise the heat to high and cook, stirring to toast the rice, about 1 minute. | 4. Add the wine and cook until reduced by half. | 5. Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes. | 6. Season with salt, to taste. Transfer to a serving bowl and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	1		sliced	115.2	26.88	4.0	0.16
grain white rice	1	cup		-	-	-	-
kosher salt				-	-	-	-
white wine	1/4	cup		-	-	-	-
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
water	1	cup		0.0	0.0	0.0	0.0

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