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.
Yield: 4 servings (serving size: about 3/4 cup)
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Amount per serving
- Calories: 152
- Calories from fat: 25%
- Fat: 4.2g
- Saturated fat: 2.4g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.3g
- Protein: 7.4g
- Carbohydrate: 20.5g
- Fiber: 1.2g
- Cholesterol: 14mg
- Iron: 0.9mg
- Sodium: 524mg
- Calcium: 75mg
- 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
- 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.
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