Try this Leek and Mixed Mushroom Risotto recipe, or contribute your own.
Suggest a better descriptionsoak pocini mushrooms for 20 minutes in boiling water. Strain reserving liquid. Rinse mushrooms and chop coarsely. Cook pancetta or bacon. Remove from pan . Add 1 tbsp butter to pan. Add drained mushroom and leek and cook. stirring for 3 to 5 minutes . Stir in rice and cook, stirring for 2 minutes. Add win and cook, over medium heat, scraping up the brown bits at the bottom of the saucepan, until the wine has been absorbed by the rice. Combine reserved mushroome soaking liquid and stock and add to rice 1/2 cup at a time . When rice has cooked for 20 to 25 minutes, taste to see if done. The rice should be tender but still have resilience. Stir in 1/4 cup Parmesan and the remaining butter. Seasonwith salt and pepper if necesary. Sprinkle pancetta over top and serve with the remaining parmesan. Posted to Recipe Archive - 20 October 96 Date: Sun, 20 Oct 96 13:31:02 EDT submitted by: cici@interlog.com
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Serving Size: 1 Serving (2792g) | ||
Recipe Makes: 1 | ||
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Calories: 3262 | ||
Calories from Fat: 893 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.2g | 132 % | |
Saturated Fat 39.5g | 198 % | |
Monounsaturated Fat 39.6g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 261.7mg | 81 % | |
Sodium 5944.1mg | 205 % | |
Potassium 3356.3mg | 88 % | |
Total Carbohydrate 439.3g | 129 % | |
Dietary Fiber 14.3g | 57 % | |
Sugars, other 425g | ||
Protein 130g | 186 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3262
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