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Ingredients
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- 1 scalogno a pezzi
- 20 g di olio extravergine di oliva
- 320 g di riso Carnaroli (cottura 18 min.)
- 100 g di vino bianco secco
- 1 cucchiaino di sale
-
750
g di brodo vegetale
or 750 g di acqua + 1,5 cucchiaini di dado per brodo vegetale fatto in casa - 350 g di code di gambero grigio, pulite e lavate
- 250 g pere tipo decana, sbucciate e a fettine (2 mm)
- 30 g di Cognac (optional)
- 1 pizzico di pepe nero macinato
- 10 g di burro
- Nutrition
- per 1 porzione
- Calories
- 1909 kJ / 456 kcal
- Protein
- 20.7 g
- Carbohydrates
- 70 g
- Fat
- 8.6 g
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