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Ingredientes
- 4 ounce Unsalted butter
- 1 1/4 c. Finely-minced onion
- 2 1/4 c. Arborio rice
- 1 tsp Saffron threads
- 9 c. Light chicken broth - (to 12 c.) boiling
- 4 c. Cauliflower in small florets each the width of a thumbnail
- 3/4 c. Freshly-grated Parmigiano-Reggiano
Direcciones
- Heat 2 ounces butter over medium heat in a large, heavy stockpot. Add in the minced onion, and saute/fry till the onion is soft and golden brown, stirring occasionally - about 7 min. Add in the Arborio rice. Stir well to coat the rice with the butter. Sprinkle with the saffron threads. Cook for one minute, stirring.
- Turn heat to medium-high. Add in 2 c. of the chicken broth (or possibly sufficient to just cover the rice). Stir continually. When most of the broth has been absorbed, add in the cauliflower and stir well. When all boiling broth has been absorbed, add in approximately 1/2 c. more boiling broth, stirring till absorbed. Repeat this procedure till the rice is al dente. You will need between 9 to 12 c. of stock all together.
- Stir the remaining butter into the rice, along with the freshly grated Parmigiano-Reggiano. Adjust texture with additional broth. Taste for seasoning, and serve warm from a large platter onto warmed plates.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 748g | |
| Recipe makes 4 servings | |
| Calories 649 | |
| Calories from Fat 213 | 33% |
| Total Fat 24.31g | 30% |
| Saturated Fat 14.94g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 863mg | 36% |
| Potassium 739mg | 21% |
| Total Carbs 91.73g | 24% |
| Dietary Fiber 5.2g | 17% |
| Sugars 2.99g | 2% |
| Protein 14.27g | 23% |
