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Ingredients
-
30
g di scalogno a pezzi
or 30 g di cipolla a pezzi - 40 g di burro a pezzi
- 40 g di olio extravergine di oliva
- 320 g di riso Carnaroli (cottura 17-18 minuti)
- 100 g di vino bianco secco
- 800 g di acqua
- 1 bustina di zafferano
-
1
cucchiaino di sale + q.b.
or 1 cucchiaino colmo di dado per brodo di carne - 40 g di Parmigiano Reggiano grattugiato
- Nutrition
- per 1 porzione
- Calories
- 2046 kJ / 489 kcal
- Protein
- 9 g
- Carbohydrates
- 68 g
- Fat
- 22 g
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