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Ingredients
- 50 g di Parmigiano reggiano a pezzi (3 cm)
- 60 g di cipolla in quarti (1 cipolla)
- 30 g di olio extravergine di oliva
- 500 g di riso tipo Vialone nano (cottura 15 minuti)
-
400
g di Champagne
or 400 g di spumante secco -
600
g di brodo di carne caldo
or 600 g di acqua calda + 1.5 cucchiaino di dado per brodo di carne fatto in casa - 1 pizzico di sale
- 30 g di burro a pezzi
- Nutrition
- per 1 porzione
- Calories
- 662 kcal / 2771 kJ
- Protein
- 12.7 g
- Fat
- 17.8 g
- Carbohydrates
- 101.3 g
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