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Ingredients
- 80 g Parmesan, in Stücken (2 cm)
- 500 g Rispentomaten, geviertelt
- 500 g Wasser
- 50 g Tomatenpüree, zweifach konzentriert
- 80 g Zwiebeln, halbiert
- 2 Knoblauchzehen
- 40 g Olivenöl
- 100 g Rotwein
- 300 g Risottoreis (Kochzeit 20 Min.)
- 1 TL Salz
- 4 Stück Burrata piccola (ca. 200 g)
- ½ Bund Basilikum (ca. 10 g), Blätter abgezupft
- 2 TL Olivenöl
- 4 Prisen Fleur de Sel
- 4 Prisen Pfeffer, gemahlen
- Nutrition
- per 4 Portionen
- Calories
- 10164 kJ / 2427 kcal
- Protein
- 72.9 g
- Carbohydrates
- 268 g
- Fat
- 115 g
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