Directions:
- Heat 1 oz butter and the oil a large, straight-sided sauté pan.
- Add the onion and sauté until soft.
- Do not brown.
- Add the rice and sauté until well coated with the fat.
- Using a 6-oz ladle, add one ladle of stock of the rice.
- Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.
- Add another ladle of stock and repeat procedure.
- Do not add more than one ladleful of stock at a time.
- Stop adding stock when the rice is tender but still firm.
- It should be very moist and creamy, but not runny.
- The cooking should take about 30 minutes.
- Remove from the heat and stir in 3 oz raw butter and the parmesan cheese.
- Salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 739.6 Kcal (3097 kJ) | ||
| Calories from fat | 105.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 18% | |
|---|---|---|---|
| Cholesterol | 19.67mg | 7% | |
| Sodium | 190.64mg | 8% | |
| Potassium | 16.13mg | 0% | |
| Total Carbs | 125.76g | 42% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 16.01g | 32% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 96.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 367.51 Kcal (1539 kJ) | ||
| Calories from fat | 52.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 18% | |
|---|---|---|---|
| Cholesterol | 9.78mg | 7% | |
| Sodium | 94.73mg | 8% | |
| Potassium | 8.02mg | 0% | |
| Total Carbs | 62.49g | 42% | |
| Sugars | 0.1g | 1% | |
| Dietary Fiber | 0.93g | 7% | |
| Protein | 7.96g | 32% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 47.9mg | 10% | |
* 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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