|Olive oil||1⁄4 Cup (4 tbs) (Extra Virgin)|
|Boiled rice||1 Cup (16 tbs), boiled|
|Warm water||1 Cup (16 tbs)|
|Butter||2 Tablespoon (Leveled)|
1.Rehydrate dark porcinis in warm water for 20-30 minutes, which will serve as your stock. You can also use chicken/beef/duck/pork stock to make it in.
2.Heat the oil in a pan over medium heat.
3.Add the rice and saute in the oil, until translucent. This reduces the strach content in the rice.
4.When the rice turns translucent, add the stock, little at a time, while continuously stiring without letting the rice stick to the pan.
5.After having poured the stock and stiring for a while, season to taste and check whether rice is cooked. The rice should be tender yet have a bite. Continue stirring and adding more liquid until the rice is cooked.
6.Turn off heat and add butter to the risotto and stir well to make it creamy.
8.Ladle into serving dishes and garnish with cheese of your choice, make sure to serve hot.
Calories 680 Calories from Fat 237
% Daily Value*
Total Fat 27 g41.3%
Saturated Fat 8.1 g40.3%
Trans Fat 0 g
Cholesterol 24.8 mg8.3%
Sodium 138.6 mg5.8%
Total Carbohydrates 64 g21.5%
Dietary Fiber 12.1 g48.3%
Sugars 0.1 g
Protein 52 g103.1%
Vitamin A 5.3% Vitamin C 47.6%
Calcium 55.4% Iron 65.3%
*Based on a 2000 Calorie diet