From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
Bring chicken stock to a simmer over medium-low heat.
2
In a large pot, heat oil and 2 Tbsp of butter over medium heat until melted.
3
Saute shallots and garlic until tender, being careful not to brown the shallots or garlic.
4
Add rice and stir for 2 minutes, making sure rice is evenly coated with butter.
5
Add wine to rice, stirring regularly.
6
When wine is completely absorbed by the rice, add a cup of the hot stock.
7
Continue to add stock, 1 cup at a time once the previous cup is absorbed by the rice.
8
Stir rice continually. After 18 minutes, remove the rice from the heat and add the parmesan cheese and 1 Tbsp of butter, stirring until melted.
9
Stir in cream until mixed well.
10
Add any other cooked components at this time (proteins, vegetables, etc.)
11
Season with salt and pepper to taste.
My Calorie Intake
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Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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