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Risotto A La Norton

Ingredients
  Butter 1⁄2 Cup (8 tbs)
  White onions 2 Small, finely chopped
  Raw rice 1 Cup (16 tbs) (Preferably The Persian Type Available In Foreign Markets)
  Chicken bouillon 3 Cup (48 tbs)
  Saffron 1⁄4 Teaspoon
  Ground black pepper To Taste
  Salt To Taste
Directions

1. Melt the butter in a large skillet, add the onions and cook until the onions are transparent.
2. Add the rice and a small amount of the bouillon. Cook, stirring constantly, until the rice is tender but not mushy, adding bouillon as it is absorbed.
3. Add the saffron and salt and pepper to taste and serve immediately, garnished with truffle slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Garnish, Chicken
Dish: 
Dry Curry
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 462 Calories from Fat 223

% Daily Value*

Total Fat 25 g39%

Saturated Fat 15.1 g75.7%

Trans Fat 0 g

Cholesterol 65.9 mg22%

Sodium 361.1 mg15%

Total Carbohydrates 50 g16.6%

Dietary Fiber 1.2 g5%

Sugars 5.8 g

Protein 9 g17.3%

Vitamin A 14.2% Vitamin C 9.6%

Calcium 3.4% Iron 5.6%

*Based on a 2000 Calorie diet

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Risotto A La Norton Recipe