Directions:
- Heat stock in a saucepan over medium heat; reduce to simmer. In cast iron pan over medium heat add olive oil and heat. Add mushrooms and shallots, stirring until translucent. Add rice, stirring until rice begins to make a clicking sound (approximately 3-4 minutes).
- Add wine and cook until wine is absorbed. Using a ladle, add 3/4 cup of hot chicken stock to rice, and with a wooden spoon, stir constantly. (Do not stir vigorously or rice will become gluey). When rice is slightly thickened, add another 3/4 cup of stock.
- Continue adding stock and constantly stir. As rice nears doneness, add smaller amounts of stock. Rice should not be overcooked, and is done when mixture is consistency of a heavy cream.
- Remove from heat and add butter, parmesan, parsley, and season to taste with salt and pepper. Top with additional grated cheese. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 700.98 Kcal (2935 kJ) | ||
| Calories from fat | 274.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.45g | 47% | |
|---|---|---|---|
| Cholesterol | 54.13mg | 18% | |
| Sodium | 824.81mg | 34% | |
| Potassium | 756.74mg | 16% | |
| Total Carbs | 69.33g | 23% | |
| Sugars | 13.89g | 56% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 23.89g | 48% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 6% | |
| Calcium | 184.7mg | 18% | |
| Amount Per 100 g | |||
| Calories | 107.8 Kcal (451 kJ) | ||
| Calories from fat | 42.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 47% | |
|---|---|---|---|
| Cholesterol | 8.32mg | 18% | |
| Sodium | 126.84mg | 34% | |
| Potassium | 116.38mg | 16% | |
| Total Carbs | 10.66g | 23% | |
| Sugars | 2.14g | 56% | |
| Dietary Fiber | 0.38g | 10% | |
| Protein | 3.67g | 48% | |
| Vitamin C | 1.3mg | 14% | |
| Iron | 0.2mg | 6% | |
| Calcium | 28.4mg | 18% | |
* 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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