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Tuscany Risotto Recipe
|Olive oil||15 Milliliter (1 Tablespoon)|
|Butter||5 Milliliter (1 Teaspoon)|
|Chicken||2 1⁄2 Pound, cut into 8 pieces (1 Piece, 2.5 Kilogram)|
|Tomato paste||25 Milliliter (2 Tablespoon)|
|Dried basil||2 Milliliter (1/2 Teaspoon)|
|Dried oregano||2 Milliliter (1/2 Teaspoon)|
|Dry white wine/Chicken stock, skinned of fat||250 Milliliter (1 Cup)|
|Chicken stock||1 Liter, skimmed of fat (4 Cups)|
|Chopped onion||125 Milliliter (1/2 Cup)|
|Round rice||500 Milliliter (Italian, 2 Cups)|
|Grated parmesan/Mozzarella cheese||125 Milliliter (1/2 Cup)|
|Chopped fresh parsley||15 Milliliter (1 Tablespoon, For Garnish)|
|Black olives||12 , pitted (For Garnish)|
Serving size: Complete recipe
Calories 5448 Calories from Fat 1857
% Daily Value*
Total Fat 209 g321.6%
Saturated Fat 65.5 g327.3%
Trans Fat 0 g
Cholesterol 910.5 mg
Sodium 5263.5 mg219.3%
Total Carbohydrates 473 g157.8%
Dietary Fiber 5.3 g21.4%
Sugars 28 g
Protein 343 g686.3%
Vitamin A 76.1% Vitamin C 64.8%
Calcium 169.7% Iron 92.2%
*Based on a 2000 Calorie diet
Cook the chicken on all sides and add the tomato paste.
Season and add the basil and oregano.
Add the white wine and chicken stock.
Let simmer for 20 to 25 minutes.
Remove the chicken and keep warm.
In another pan, heat the oil and brown the onions.
Add the rice and saute lightly.
Cover with just enough of the cooking juice to cover the rice.
Let simmer for 12 to 14 minutes, while adding, if necessary, extra cooking juice or water so that the rice is always just covered.
Incorporate the chicken and the cheese, mix well.
Garnish with parsley and olives.