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Ingredients
- 1600 g di acqua
-
2
dadi per brodo vegetale (dose per 0,5 l), sbriciolati
or 2 cucchiaini colmi di dado per brodo vegetale fatto in casa - 80 g di Parmigiano Reggiano a pezzi
- 60 g di scalogno a metà
- 40 g di olio extravergine di oliva
- 80 g di burro a pezzi
- 500 g di funghi champignon a tocchetti
- 640 g di riso per risotto (es. Carnaroli, Arborio, 14-15 minuti di cottura)
- 120 g di vino bianco secco
- 1 - 2 cucchiaino di sale, a piacere
- Nutrition
- per 8 porzioni
- Calories
- 15970 kJ / 3817 kcal
- Protein
- 104 g
- Carbohydrates
- 532.2 g
- Fat
- 131.5 g
- Saturated fat
- 57.9 g
- Fiber
- 12.4 g
- Sodium
- 4641.6 mg
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