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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 3 c. White wine
- 7 ounce Prosciutto, ham
- 4 Tbsp. Butter, salted
- 1 pch Saffron
- 1 tsp Salt
- 7 ounce Romano cheese
- 1/2 c. Yellow onion
- 1 tsp Garlic, minced
- 2 lb Rice, Risotto
- 3 ounce Porcini mushrooms, dry
- 8 c. Chicken stock
- 1 sprg Italian parsley, minced
Direcciones
- 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.
- 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% |
