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Add a photoRaciónes: 10
Ingredientes
- 2 Tbsp. Unsalted butter
- 2 Tbsp. Extra virgin olive oil
- 1 med Onion, finely minced
- 1 lb Arborio rice
- 6 c. Chicken stock, warm
- 2 Tbsp. Butter
- 3 ounce Parmagiano Reggiano cheese, coarsely grated
Direcciones
- 1. Heat the butter and oil in a large, straight-sided saute/fry pan or possibly saucepan. Add in the onion, and saute/fry till soft, without browning.
- 2. Add in the rice, and saute/fry for 2 min till the rice is well-coated.
- 3. Ladle 1/2 c. of stock into the rice, stirring constantly, till all the liquid is absorbed and the rice is almost dry.
- 4. Add in more stock, 1/2 c. at a time, including the saffron stock about halfway through, till it's all absorbed by the rice and the rice is al dente. The rice should be very moist and creamy, but not runny; the rice should be hard but tender, not crunchy.
- 5. Remove from heat, and stir in the raw butter and the Parmagiano cheese.
- Salt to taste, and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 10 servings | |
| Calories 244 | |
| Calories from Fat 68 | 28% |
| Total Fat 7.76g | 10% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 244mg | 10% |
| Potassium 182mg | 5% |
| Total Carbs 37.76g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.48g | 0% |
| Protein 4.81g | 8% |
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