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Receta Risotto con Tartufo copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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Ingredientes
- 1 cup of rice (carnaroli or arborio)
- 2 tblsps + 2 tsps extra virgin olive oil
- 2 scallions
- 4 large oysters-steamed
- 1 white truffle
- 3 tblsps parmigiano cheese grated
- 2 quarts Vegetable Broth
- 1/2 cup dry white wine
Direcciones
- Heat vegetable broth till boiling, lower heat and let simmer.
- Cut scallions into small rounds. Place olive oil in saute pan and heat, place in scallions and saute till just about golden. Place in rice. Saute for 30 sedonds. Add in white wine, consistently stirring. When liquid is absorbed begin adding in broth approx 1/2 cup at a time and stirring till liquid is absorbed. Repeaat till rice is cooked till al dente (approx 18 minutes). Stir in parmigiano cheese and drizzle approx 2 tsps on top, stir risotto. Remove from heat.
- Divide into 4 portions and place on 4 plates. On top of risotto, place an open steamed clam and on top of this place a few very thin slices of white truffle.
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2256g | |
| Calories 1219 | |
| Calories from Fat 327 | 27% |
| Total Fat 37.02g | 46% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 7551mg | 315% |
| Potassium 447mg | 13% |
| Total Carbs 182.98g | 49% |
| Dietary Fiber 3.5g | 12% |
| Sugars 22.66g | 15% |
| Protein 14.59g | 23% |
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