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Risotto Al Barbera Recipe
|Dried mushrooms||1⁄2 Ounce (12 Gram, Tunghi Porcini)|
|Onion||1 , peeled, finely chopped|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Olive oil||1⁄4 Pint (150 Milliliter / 2/3 Cup)|
|Arborio rice||10 Ounce (300 Gram / 1 1/2 Cups)|
|Barbera||4 Ounce (1 Glass)|
|Beef stock||2 1⁄2 Pint (1.5 Liter / 6 1/4 Cups, Boiling)|
|Butter||1 Tablespoon (1 Knob)|
|Freshly ground black pepper||To Taste|
|Freshly grated parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 2434 Calories from Fat 1218
% Daily Value*
Total Fat 138 g212.2%
Saturated Fat 27.4 g137%
Trans Fat 0 g
Cholesterol 45.5 mg
Sodium 3014.2 mg125.6%
Total Carbohydrates 260 g86.5%
Dietary Fiber 4.4 g17.7%
Sugars 31.7 g
Protein 33 g66.4%
Vitamin A 9% Vitamin C 23.3%
Calcium 33.3% Iron 30.5%
*Based on a 2000 Calorie diet
Heat olive oil in a large saucepan, and saute onion and garlic until soft and golden.
Add mushrooms and rice, and cook gently for 5-10 min.
Add wine, and allow to evaporate.
Then add a ladle of boiling stock, and allow rice to absorb the liquid, stirring all the while.
Continue to add stock in this way until rice is tender.
Stir in a little butter and a generous spoonful of Parmesan cheese.
Season, and serve immediately, with plenty of additional Parmesan cheese at hand, as a primo piatto.