White Risotto From The Ticino

1. Melt the butter in a heavy saucepan. Cook the onion in the butter until it is soft. Stir in the rice. Cook over medium heat, stirring constantly, for 1 to 2 minutes, or until the rice is opaque.

2. Add the hot consomme, the wine, and the salt and pepper to taste. Cover tightly. Simmer over the lowest possible heat for about 15 to 20 minutes or until the rice is tender but firm.

3. Serve with grated cheese.

4. NOTE: one cup of peas can be added to the rice when it is half way done.

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Nutrient	Quantity
Total fats	44.3233 g
Protein	28.2337 g
Carbohydrates	162.3258 g
Energy	1136.2833 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3497 g
Water	27.2003 g
Aspartic acid	2.7 g
Calcium, Ca	353.4167 mg
Lutein + zeaxanthin	0.1333 g
Fiber, total dietary	14.1567 g
Carotene, beta	0.0333 g
Niacin	16.7578 mg
Vitamin A, RAE	2.4 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	3.23 g
Riboflavin	0.5847 mg
Tocopherol, beta	0.074 mg
Fatty acids, total polyunsaturated 15:0	0.0037 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0592 g
Fatty acids, total saturated 20:1	0.0739 g
Glutamic acid	6.1795 g
Sodium, Na	68.5833 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1226 g
Total lipid (fat)	44.3233 g
Manganese, Mn	6.4479 mg
Fructose	0.043 g
Proline	1.339 g
Fatty acids, total saturated 16:0	4.2857 g
Fatty acids, total saturated 8:0	0.0037 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.789 g
Sucrose	1.254 g
Choline, total	39.9783 mg
Sugars, total	1.3623 g
Serine	1.5379 g
Fatty acids, total saturated 10:0	0.0314 g
Fatty acids, total saturated 18:0	1.7189 g
Vitamin B-6	1.0056 mg
Selenium, Se	31.6517 g
Ash	6.2502 g
Tocotrienol, delta	0.111 mg
Fatty acids, total saturated 18:1 undifferentiated	16.2401 g
Pantothenic acid	2.5295 mg
Phenylalanine	1.5145 g
Copper, Cu	1.8544 mg
Betaine	0.0033 mg
Thiamin	2.0287 mg
Methionine	0.8017 g
Iron, Fe	4.4015 mg
Carbohydrate, by difference	162.3258 g
Phosphorus, P	1177.9167 mg
Folate, total	121.5833 g
Tocopherol, gamma	0.3515 mg
Alanine	1.6021 g
Valine	1.6588 g
Fatty acids, total saturated 18:2 undifferentiated	18.3144 g
Glycine	1.7002 g
Glucose (dextrose)	0.0657 g
Fatty acids, total saturated 14:0	0.1275 g
Zinc, Zn	7.6582 mg
Isoleucine	1.2349 g
Fatty acids, total saturated 12:0	0.0093 g
Fatty acids, total polyunsaturated	18.6818 g
Tocotrienol, gamma	2.479 mg
Leucine	2.3074 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.8153 mg
Vitamin A, IU	53.6667 IU
Folate, DFE	121.5833 g
Tryptophan	0.4994 g
Vitamin C, total ascorbic acid	0.2467 mg
Phytosterols	0.5 mg
Fatty acids, total polyunsaturated 16:1 c	0.0074 g
Fatty acids, total polyunsaturated 18:1 c	1.9221 g
Fatty acids, total saturated 20:0	0.0278 g
Tocotrienol, beta	0.1665 mg
Starch	134.1435 g
Tyrosine	1.1486 g
Vitamin K (phylloquinone)	1.1233 g
Fatty acids, total saturated	6.4724 g
Histidine	0.7934 g
Fatty acids, total monounsaturated	16.4519 g
Threonine	1.1303 g
Folate, food	121.5833 g
Fatty acids, total polyunsaturated 24:0	0.0314 g
Vitamin E (alpha-tocopherol)	1.1107 mg
Fatty acids, total trans	0.0018 g
Magnesium, Mg	291.7333 mg
Lysine	1.0187 g
Potassium, K	798.5667 mg
Cystine	0.4657 g
Fluoride, F	0.0367 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
White wine	1 cup	0	0	0
Butter	0.33 cup	456	20.952	38.4
Rice	1 cup	678.95	141.0625	5.92
Chicken	1 cup	0	0	0
Onion	1 teaspoon	1.3333	0.3113	0.0033
Pepper	0	0	0	0
swiss cheese	0	0	0	0