Risotto al Formaggio Caprino ( Goat Cheese )

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* Exported from MasterCook *

 

Risotto al Formaggio Caprino ( Goat Cheese )

 

Recipe By :Risotto, pg. 69

Serving Size : 4 Preparation Time :0:00

Categories : Risotto

 

Amount Measure Ingredient -- Preparation Method

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BRODO

5 cups chicken broth

1/2 cup dry white wine

SOFFRITTO

2 tablespoons unsalted butter

1 tablespoon olive oil

1/3 cup onion -- minced

RISO

1 1/2 cups arborio rice

CONDIMENTI

4 ounces goat cheese -- cut into small piece

1 tablespoon unsalted butter

1/4 cup parsley -- chopped

 

BRODO: Bring the broth to a steady boil in a large sucepan, keep it

simmering.

 

SOFFRITTO: Heat the butter and oil in a heavy 4 quart pan over

moderate heat. Add the onion and saute for 1-2 minutes until it

begins to soften, being careful not to brown it.

 

RISO: Add the rice to the soffritto and stir using a wooden spoon

for one minute, making sure all the grains are coated. Add the wine

and stir until completely absorbed.

Begin to add the simmering broth, using a ladle and adding 1/2 cup

or so at a time, stirring frequently. Wait until each addition of

broth is almost completely absorbed before adding the next 1/2 cup,

reserving 1/4 cup to add at the end. Stir frequently to avoid

sticking.

 

CONDIMENTI: After about 18 minutes when the rice is frim but still

tender, add the reserved broth and condimenti--goat cheese, butter

and parsley. Stir vigorously to combine with the rice. Serve

immediately

 

 

Other herbs can be substituted for the parsley

 

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Per serving: 559 Calories (kcal); 24g Total Fat; (40% calories from

fat); 20g Protein; 58g Carbohydrate; 53mg Cholesterol; 1070mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0

Fruit; 3 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0