Print
Email
 |
Servings: 2
Ingredients
- 150g (3/4 cup) rice for risotto (see Notes)
- 1/2 onion
- 2-3 Belgian endives
- A good hunk of butter and a drop of light oil
- White wine
- A pot of broth (preferably homemade) on the simmer
- A few spoonfuls of heavy cream
- 50g (2 oz.) Parmesan cheese
View Full Recipe at Memorie di Angelina
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 2 servings | |
| Calories 447 | |
| Calories from Fat 75 | 17% |
| Total Fat 8.59g | 11% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 442mg | 18% |
| Potassium 225mg | 6% |
| Total Carbs 60.94g | 16% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.97g | 1% |
| Protein 16.17g | 26% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
%20and%20proceed%20in%20the%20usual%20fashion%20for%20making%20a%20risotto,%20lightly%20%E2%80%98toasting%E2%80%99%20the%20rice,%20then%20bathing%20it%20with%20a%20splash%20white%20wine%20and%20then%20adding%20a%20rich,%20home-made%20broth,%20one%20ladleful%20at%20a%20time,%20until%20the%20rice%20is%20just%20al%20dente.%20(If%20using%20a%20pressure%20cooker,%20add%20all%20the%20broth%20all%20at%20once.)%20Add%20a%20bit%20of%20cream%20just%20before%20the%20rice%20is%20done,%20then,%20off%20heat,%20proceed%20to%20mantecare%20with%20grated%20parmesan%20cheese%20and,%20if%20you%20want%20a%20really%20rich%20dish,%20a%20dab%20of%20sweet%20butter.%3C/p%3E%3Cp%3ENotes%3C/p%3E%3Cp%3EWhile%20I%20used%20to%20use%20Arborio%20rice%20in%20the%20past%20for%20making%20risotto,%20just%20because%20it%E2%80%99s%20the%20easiest%20to%20find%20and%20also%20the%20least%20expensive%20of%20the%20three%20types%20of%20rice%20that%20lend%20themselves%20to%20a%20risotto%20treatment,%20I%20recently%20splurged%20and%20bought%20some%20vialone%20nano%20rice%20and%20was%20instantly%20converted!%20It%20has%20the%20incredible%20ability%20to%20absorb%20flavor%E2%80%94and%20that%20is,%20of%20course,%20what%20the%20risotto%20technique%20is%20all%20about%E2%80%94while%20not%20losing%20its%20texture.%20And%20it%20produces%20a%20creamy,%20but%20never%20stodgy,%20risotto%20every%20time.%20I%20highly%20recommend%20it.%20Vialone%20nano%20is%20a%20bit%20shorter%20than%20Arborio,%20almost%20round%20in%20fact.%20It%20is%20typical%20of%20the%20Veneto%20and%20recommended%20for%20risotti%20mantecati,%20less%20appropriate%20for%20soups.%3C/p%3E%3Cp%3EThe%20use%20of%20cream%20in%20risotti%20is%20not%20all%20that%20common%E2%80%94some%20even%20consider%20it%20taboo%E2%80%94and%20I%20am%20not%20keep%20on%20adding%20it%20too%20aggressively%20or%20too%20often.%20But%20in%20this%20dish,%20it%20works%20very%20well%20and,%20as%20I%20said,%20helps%20to%20balance%20out%20the%20bitterness%20of%20the%20indivia%20belga.%20I%20also%20like%20to%20use%20cream%20in%20a%20few%20other%20risotti,%20including%20ones%20made%20with%20radicchio,%20zucca%20and%20spinach,%20all%20vegetables%20that%20have%20a%20natural%20affinity%20for%20dairy%20products.%3C/p%3E){kind=link}