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Risotto Fiorentina

Italian.Chef's picture
  Olive oil 2 Tablespoon
  Butter 1 Tablespoon
  Chopped parsley 1 Tablespoon (1 Teaspoon Dry)
  Chopped carrot 1 Tablespoon
  Chopped celery 1 Tablespoon
  Chopped basil/1/2 teaspoon dry basil 1 Tablespoon
  Ground beef 4 Ounce
  White wine 4 Tablespoon
  Rice 8 Ounce (Preferably Italian Risotto)
  Beef stock 3 1⁄2 Cup (56 tbs) (Consomme)
  Parmesan cheese 1⁄3 Cup (5.33 tbs)

Heat in medium-sized saucepan.
Add and cook for 3 minutes on a medium heat.
Add and cook for 5-8 minutes, until just cooked.
Add and cook for 2 more minutes.
Add and stir until light brown.
Add slowly, stirring constantly.
Cook for approx. 20-25 minutes on a medium-low heat, until liquid is absorbed by rice.
Add just before serving.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1847 Calories from Fat 739

% Daily Value*

Total Fat 83 g128.2%

Saturated Fat 29.1 g145.3%

Trans Fat 0 g

Cholesterol 134.9 mg45%

Sodium 2325.1 mg96.9%

Total Carbohydrates 197 g65.8%

Dietary Fiber 4.3 g17.4%

Sugars 6.8 g

Protein 65 g129.9%

Vitamin A 102.7% Vitamin C 40%

Calcium 59.3% Iron 39.8%

*Based on a 2000 Calorie diet

Risotto Fiorentina Recipe