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Risotto In Cagnon Recipe
|Olive oil||2 Teaspoon|
|Onion||1 Small, finely chopped|
|Italian rice||12 Ounce|
|Dry white wine||1 Cup (16 tbs)|
|Hot water||2 Pint|
|Parmesan cheese||4 Tablespoon (Leveled)|
Serving size: Complete recipe
Calories 1970 Calories from Fat 458
% Daily Value*
Total Fat 51 g78.4%
Saturated Fat 22.6 g112.8%
Trans Fat 0 g
Cholesterol 88.2 mg
Sodium 1105.5 mg46.1%
Total Carbohydrates 282 g93.9%
Dietary Fiber 9.6 g38.5%
Sugars 15.4 g
Protein 46 g92.2%
Vitamin A 17.4% Vitamin C 15.2%
Calcium 55.9% Iron 7.2%
*Based on a 2000 Calorie diet
Risotto is almost always eaten as a dish by itself and rarely accompanies anything other than osso buco Heat the butter and oil in a large saucepan.
Add the onion and fry very gently, covered, for 5 minutes or until the onion is soft but still white.
Add the rice and cook gently for 3 minutes, turning all the time until each rice grain is coated with butter and oil.
Add the wine and cook over a moderate heat until it evaporates.
Blend in the stock, gradually adding more as each amount becomes absorbed by the rice.
Stir frequently with a fork and allow 20 to 30 minutes cooking time, when the rice should be creamy but still firm.
Using a fork, stir in extra butter and the Parmesan cheese and serve straight away.
Pass extra butter and Parmesan cheese separately.