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Ingredients
- 600 g Rehrückenfilets in 4 Stücken
- Pfeffer zum Würzen
- 1 TL Salz und etwas mehr zum Würzen
- 8 Scheiben Bacon
- Öl zum Braten
- 50 g Parmesan in Stücken
- 120 g Walnusshälften
- 1 Schalotte
- 20 g Walnussöl
- 320 g Risottoreis
- 60 g Weißwein, trocken
- 820 g Wasser
-
1
geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or 1 Würfel Gemüsebrühe (für 0,5 l) - 30 g Butter in Stücken
- Wild-Preiselbeeren zum Garnieren
- Nutrition
- per 1 Portion
- Calories
- 990 kcal / 4141 kJ
- Protein
- 51 g
- Fat
- 53 g
- Carbohydrates
- 72 g
- Fiber
- 4.1 g
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