Fr Brighenti cooked the former and I the latter. While perhaps not the caliber of Fr Z's culinary talent, we did a decent job, I must say for ourselves. I used arborio rice (1lb or 2c) cooked with 1 chopped onion and 4tblsp olive oil, pinch of saffron, 1c white wine and 56oz of low sodium chicken stock. Finished off with 1/2c shaved Parmisan cheese and sprinkling of parsley. Took 30 minutes to cook on stove, stirring in two ladles of stock at a time and waiting to be absorbed. Nice Chianti and home made bread along with a delicious lobster cocktail as appetizer and fresh pistacchio gelato rounded off the dinner with our doctor friends.
risotto serves 6-8 (298 calories, 8.3g fat of which 2.8 saturated, 39 carbs and 0.7g fiber, 5.1g protein per serving)
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