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Ingredients
- 15 g di Parmigiano Reggiano
- 30 g di scalogno
- 15 g di olio extravergine di oliva
- 80 g di riso Carnaroli (cottura 14 minuti)
- 20 g di vino bianco
- 235 g di brodo di carne o vegetale (vedere consigli)
- ½ bustina di zafferano
- 1 pizzico di sale
- 5 g di burro
- Nutrition
- per 1 porzione
- Calories
- 2268 kJ / 542 kcal
- Protein
- 11.7 g
- Carbohydrates
- 68.1 g
- Fat
- 24.8 g
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