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Entrecôte aux truffes sur son risotto à la chicorée rouge
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Ingredients
Risotto
- 120 g de parmesan en morceaux (2 cm)
- 50 g d'échalote coupée en deux
- 30 g d'huile d'olive
- 320 g de riz risotto, tout type
- 100 g de vin blanc
- 800 g d'eau
- 1 cube de bouillon de poule (pour 0.5 l)
Chicorée rouge et viande
- 2 c. à soupe d'huile d'olive
- 1 chicorée rouge (150 g), sans le trognon, coupé en lanières (5 mm)
- 2 pincées de sucre
- 2 pincées de sel
- 3 faux-filets de bœuf (d’env. 230 g chacun, 2 cm d’épaisseur)
Finition
- 30 g de beurre
- truffes fraîches en fines lamelles (optional)
- Nutrition
- per 1 portion
- Calories
- 523.5 kcal / 523.5 kJ
- Protein
- 35.9 g
- Fat
- 21.3 g
- Carbohydrates
- 42.4 g
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