Directions:
- Warm the stock, then remove from heat.
- Put 3 tablespoons olive oil and 1 tablespoon butter in a skillet and saute the onion, garlic, brown and portobello mushrooms. Set aside on a plate.
- In the same skillet put the remaining 1 tablespoon olive oil and 1 tablespoon butter and lightly brown the rice.
- Gradually add rosemary, nutmeg and 2.5 cups of the stock. Cook over low heat stirring occasionally for 20 minutes.
- Return mushrooms to skillet. Pour in remaining broth and cook 10 minutes more.
- When rice is tender, not dry, add the wine and truffle oil and cook a few minutes more.
- Add salt if desired.
- Remove from heat.
- Add grated cheese and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1164.02 Kcal (4874 kJ) | ||
| Calories from fat | 272.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.26g | 47% | |
|---|---|---|---|
| Cholesterol | 41.53mg | 14% | |
| Sodium | 28102.73mg | 1171% | |
| Potassium | 238.77mg | 5% | |
| Total Carbs | 172.27g | 57% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 10.35g | 21% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 156.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 322.03 Kcal (1348 kJ) | ||
| Calories from fat | 75.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 47% | |
|---|---|---|---|
| Cholesterol | 11.49mg | 14% | |
| Sodium | 7774.8mg | 1171% | |
| Potassium | 66.06mg | 5% | |
| Total Carbs | 47.66g | 57% | |
| Sugars | 0.52g | 8% | |
| Dietary Fiber | 0.37g | 5% | |
| Protein | 2.86g | 21% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 43.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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