| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Italian | Dujour03 | 1 | Servings |
INGREDIENTS
| 3 | T | Olive oil |
| 1/4 | c | Chopped shallots |
| 1 | lb | Arborio rice |
| 6 | oz | White wine |
| 32 | oz | Chicken stock |
| Salt | ||
| Pepper | ||
| 1/2 | c | Unsalted butter |
| 3/4 | c | Fresh Parmigiano-Reggiano |
| cheese | ||
| 1/2 | c | Chopped fresh basil |
| 3 | oz | Diced tomatoes |
| 6 | oz | Italian sausage, cooked |
INSTRUCTIONS
Heat olive oil in a 10-inch saucepan and add shallot. Sweat shallot and add the rice. Cook about 1 minute and add white wine. Reduce by half. Add chicken stock 4 ounces at a time and cook until rice is al dente. Add salt, pepper, butter, fresh Parmigiano, basil, diced tomato and Italian sausage, Serve in large bowl. Yield: 4 - 6 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9286 - TIMOTHY DEAN Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4508
Calories From Fat: 2032
Total Fat: 226.9g
Cholesterol: 556.4mg
Sodium: 5588.7mg
Potassium: 2564.9mg
Carbohydrates: 426.3g
Fiber: 14.6g
Sugar: 20.2g
Protein: 157g