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Ingredients
- 80 g di Parmigiano Reggiano, a pezzi
- 30 g di olio extravergine di oliva
- 300 g di salsiccia fresca tipo luganega, spellata e a pezzi (2 cm)
- 40 g di scalogno a pezzi
- 50 g di burro
- 320 g di riso Carnaroli
- 60 g di vino rosso
- 740 g di acqua calda (non bollente)
- 1 cucchiaino di dado per brodo vegetale
- ½ - 1 cucchiaino di sale
- 1 bustina di zafferano in polvere
- Nutrition
- per 1 porzione
- Calories
- 3091.5 kJ / 739 kcal
- Protein
- 24 g
- Carbohydrates
- 65.6 g
- Fat
- 44.1 g
- Saturated fat
- 18.1 g
- Fiber
- 0.9 g
- Sodium
- 1347.6 mg
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