Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Stock
- Butter
- Arborio or other risotto rice
- Seasonings, as desired
Directions
Place a pot over strong heat and pour in the stock to boil . You will need twice as much stock as the rice to be cooked (e.g. 2 cups of stock for 1 cup of dry rice).
Place a second pot over strong heat and drop in some butter.
Once the butter in the first pot has melted, pour in the rice and start sautéing it, stirring continuously with a wooden spoon. The butter will soon start to froth. Extra seasonings can also be added at this point.
By this time, the stock will have started boiling. Pour it into the pot with the rice (caution: this produces hot steam suddenly), stir well to make sure that no rice has stuck on the inside of the pot, cover the pot, and switch off the heat.
Leave alone for 5–7 minutes, then serve.