This classic Italian dish is traditionally served with veal shanks, though it would also make a fine side for braised short ribs, roasted and grilled fish, or beef tenderloin.
1/4 teaspoon saffron threads
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 teaspoons unsalted butter
3 tablespoons finely chopped shallots
3 tablespoons finely chopped prosciutto (about 1 ounce)
2 garlic cloves, minced
1 cup Arborio rice or other short-grain rice
1/3 cup white wine
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/8 teaspoon freshly ground black pepper
Yield: 4 servings (serving size: about 3/4 cup)
- Combine saffron and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.
- Melt butter in a large saucepan over medium-high heat. Add shallots, prosciutto, and garlic to pan; sauté 2 minutes or until shallots are tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
- Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Remove from heat; stir in cheese and pepper. Serve immediately.
Nutritional Information: CALORIES 152(25% from fat); FAT 4.2g (sat 2.4g,mono 1.3g,poly 0.3g); PROTEIN 7.4g; CHOLESTEROL 14mg; CALCIUM 75mg; SODIUM 524mg; FIBER 1.2g; IRON 0.9mg; CARBOHYDRATE 20.5g
David Bonom , Cooking Light, SEPTEMBER 2007
lundi, mars 24, 2008
We made this recently. The flavor of the parmesan intensified wonderfully when we had the leftovers for lunch the next day.