RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 986
| View Recipe |
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| Recipe Name: |
Risotto with Porcini Mushrooms and Fontina Cheese |
| Source: |
, March 1996 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Rice |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
3 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
3 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.44
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Goes great with Veal Chops with Balsamic Vinegar. |
| Comments: |
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Ingredients:
1 Tablespoon oil, olive
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Directions:
Place porcini in a small bowl. Pour boiling water over and let soak for 30 minutes, or until soft. Drain, reserving liquid. Chop mushrooms. Pour stock into saucepan and heat. Reduce heat and keep hot. Heat oil in heavy saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 3 minutes. Add all mushrooms and rosemary, sauté until tender, about 5 minutes.
Add rice and stir 2 minutes. Add wine and stir until absorbed, about 2 minutes. Pour in reserved mushroom liquid, leaving sediment in the bottom of the bowl. Add hot broth. Adjust heat so that liquid bubbles gently. Continue cooking until rice is tender and liquid is absorbed, about 20 minutes. Mix in cheeses and allow to melt. Serve. |
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| Nutrition per Serving: |
| Calories: |
526 |
Total Carbs: |
57.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
47.9 |
Fat: |
19.1 |
Protein: |
21.12 |
| Fiber: |
0.03 |
Sodium: |
4.25 |
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