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Ingredients
- 40 g di Parmigiano reggiano a pezzi (2-3 cm)
- 60 g di scalogno a pezzi
- 70 g di burro
- 320 g di riso Carnaroli
- 250 g di funghi pioppini puliti e a pezzi
- 50 g di vino bianco
- 750 g di acqua
- 1 cucchiaino di dado per brodo vegetale
- 1 bustina di zafferano in polvere
- ½ - 1 cucchiaino di sale
- Nutrition
- per 1 porzione
- Calories
- 478 kcal / 2000 kJ
- Protein
- 11.6 g
- Fat
- 18 g
- Carbohydrates
- 67.4 g
- Fiber
- 2.5 g
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