Directions:
- In a 6 quart saucepan, melt 4 tablespoons butter with marrow and onion and cook over medium heat until onion is soft but not browned. Add all the rice and, stirring regularly, cook until opaque, about 2 to 3 minutes. Add a 6ounce ladle of hot stock, 1/2 cup red wine and saffron and bring to a boil. Stirring constantly, cook until stock level goes below level of rice. Add another 6ounce ladle and repeat the process for 16 minutes, until rice is al dente , yet creamy and tender. Remove from heat and add cheese and remaining butter. Season to taste and serve immediately with stufato.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 348 Kcal (1457 kJ) | ||
| Calories from fat | 199.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.13g | 34% | |
|---|---|---|---|
| Cholesterol | 58.9mg | 20% | |
| Sodium | 634.78mg | 26% | |
| Potassium | 420.22mg | 9% | |
| Total Carbs | 15.34g | 5% | |
| Sugars | 7.49g | 30% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 17.39g | 35% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Calcium | 16.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 77.07 Kcal (323 kJ) | ||
| Calories from fat | 44.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.9g | 34% | |
|---|---|---|---|
| Cholesterol | 13.04mg | 20% | |
| Sodium | 140.59mg | 26% | |
| Potassium | 93.07mg | 9% | |
| Total Carbs | 3.4g | 5% | |
| Sugars | 1.66g | 30% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 3.85g | 35% | |
| Calcium | 3.7mg | 2% | |
* 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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