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Ingredients
- 30 g Parmesan cheese, crust removed and cut into pieces (3 cm)
- 30 g eschalots
- 2 garlic cloves
- 30 g extra virgin olive oil, plus extra for drizzling
- 400 g Arborio rice
- 800 g water
- 2 tsp salt, plus extra to season
- ½ tsp fresh ground black pepper, plus extra to season
- 1 tsp saffron
- 3 eggs
- 100 - 150 g breadcrumbs
- 50 g prosciutto, sliced and cut into pieces (1-2 cm)
- 100 g Emmental cheese, cut into cubes (1 cm) (see Tips)
- Nutrition
- per 1 portion
- Calories
- 2643.8 kJ / 629.4 kcal
- Protein
- 24.2 g
- Carbohydrates
- 83.5 g
- Fat
- 21.1 g
- Saturated fat
- 8.4 g
- Fiber
- 3.3 g
- Sodium
- 1702.8 mg
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