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義式牛肝菌菇番紅花燉飯

義式牛肝菌菇番紅花燉飯
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Prep. 5 min
Total 30 min
4 人份
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Ingredients

  • 紅蔥頭
    1 顆
  • 奶油
    40 克
  • 義大利米 烹煮時間約14-15分鐘(詳見要訣)
    320 克
  • 白酒
    50 克
  • 高湯 (牛肉或蔬菜口味)
    700 克
  • 乾燥牛肝菌 (詳見要訣)
    150 克
  • 番紅花
    1 茶匙
  • 鹽
    1 茶匙
  • 帕瑪森起士粉
    40 克
  • 新鮮巴西利葉 裝飾用
    40 克

Difficulty

easy

Nutrition per 1 人份

Protein 21.5 g
Calories 2468 kJ / 589 kcal
Fat 12.9 g
Fibre 6.9 g
Carbohydrates 92.7 g

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