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Ingredientes
- 1/3 lb butter
- 1 lb arborio rice
- 4 c. chicken stock
- 1 1/4 tsp saffron Salt to taste Freshly-grnd black pepper to taste Parmigiano-Reggiano Minced fresh parsley for garnish
Direcciones
- In a saucepan heat butter over low heat. Add in rice and 2 c. chicken stock. Cook for 16 to 18 min, stirring, adding more of the stock as needed. Add in saffron to 1/2 c. of stock, dissolve and add in to risotto when almost done.
- Plate with "Osso Buco Gian Tony's" (see recipe), sprinkle with Parmesan cheese and with minced parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 4 servings | |
| Calories 701 | |
| Calories from Fat 278 | 40% |
| Total Fat 31.64g | 40% |
| Saturated Fat 19.69g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 597mg | 25% |
| Potassium 329mg | 9% |
| Total Carbs 91.63g | 24% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.16g | 0% |
| Protein 10.77g | 17% |
