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Ingredients
Le risotto
- 50 g de noisettes
- ½ bouquet de sauge fraîche (env. 10 g), effeuillée
- 80 g de parmesan en morceaux (2 cm)
- 80 g d'oignons coupés en deux
- 1 gousse d'ail
- 20 g d'huile d'olive
- 300 g de riz risotto (temps de cuisson 20 min.)
- 100 g de vin blanc
- 700 g d'eau
- 2 cubes de bouillon de boeuf
- 2 sachets de safran en poudre
Les escalopes
- 40 g de beurre
- 2 c. à soupe d'huile d'olive
- ½ c. à café de sel
- 12 pincées de poivre, moulu
- 12 escalopes de veau (d'env. 50 g chacune)
- 2 c. à soupe de crème de vinaigre balsamique
- Nutrition
- per 1 portion
- Calories
- 783 kcal / 3277 kJ
- Protein
- 48.8 g
- Fat
- 34 g
- Carbohydrates
- 67 g
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