By Frank Strona
Risotto With Berries
I was trying to think up something different for my recent LIVE. It was a cold and stormy weekend, perfect for catching up on my reading in front of the fireplace. One of my holiday finds was a copy a my friend Zeke’s, Mom’s cookbook “ Italy Cooks ”. She had passed in September of 2023 and while Zek
Updated at: Thu, 14 Sep 2023 22:48:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Nutrition per serving
Calories3080.6 kcal (154%)
Total Fat142.7 g (204%)
Carbs373.2 g (144%)
Sugars31.2 g (35%)
Protein71.9 g (144%)
Sodium6868.5 mg (343%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Preparation
Step 2
In a heavy 4-quart pot, heat 4 tablespoons of the butter, add onion and sauté for 2 minutes, until it begins to soften, being careful not to brown.
Step 3
Add rice, using a wooden spoon, stir for 1 minute, making sure the grains are well coated. Add 1 or 2 ladles of stock, or enough to cover the rice. Cook, stirring constantly, as the stock is absorbed. Continue adding stock a little at a time, until the rice is just tender, 10 to 15
Step 4
Add the berries and continue cooking, add additional stock as needed. Add remaining butter, Parmesan and cream. Mix well.
Step 5
Spoon into shallow bowls and serve immediately. Serves 8 to 10.
Notes
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