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Ingredients
- 30 g di Parmigiano Reggiano
- 60 g di scalogno a pezzi
- 30 g di olio extravergine di oliva
- 160 g di riso Carnaroli (cottura 14 minuti)
- 40 g di vino bianco
- 450 g di brodo di carne o vegetale (vedere consigli)
- 1 bustina di zafferano
- 2 pizzichi di sale
- 10 g di burro
- Nutrition
- per 1 porzione
- Calories
- 2111.5 kJ / 504.5 kcal
- Protein
- 10.8 g
- Carbohydrates
- 66.1 g
- Fat
- 23.8 g
- Saturated fat
- 7.5 g
- Fiber
- 1.1 g
- Sodium
- 920 mg
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