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Raciónes: 12

Ingredientes

Cost per serving $2.40 view details

Direcciones

  1. Reduce wine with saffron to get flavor and color from the saffron. Set aside. Soak dry porcini mushrooms in 1/2 qt of hot water. Drain. Save the liquid and dice the mushrooms. Saute/fry onions and mushrooms, add in risotto rice, chicken broth and add in wine mix. Bring to boil and bake in 350 degree oven for 10 min. Spread onto sheet pan to cold. Take one portion and add in a touch of stock to heat and serve. Garnish with minced Italian parsley.
  2. Makes 12 portions - 9 ounces each.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 331g
Recipe makes 12 servings
Calories 451  
Calories from Fat 84 19%
Total Fat 9.54g 12%
Saturated Fat 5.65g 23%
Trans Fat 0.0g  
Cholesterol 35mg 12%
Sodium 682mg 28%
Potassium 338mg 10%
Total Carbs 63.94g 17%
Dietary Fiber 1.7g 6%
Sugars 0.94g 1%
Protein 14.6g 23%
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