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Ingredients
- 20 g di Parmigiano Reggiano a pezzi (3 cm)
- 30 g di scalogno
- 30 g di burro
- 125 g di funghi champignon cremino
- 10 g di olio extravergine di oliva + q.b.
- 160 g di riso per risotto (es. Carnaroli, Arborio) cottura 14-15 minuti
- 30 g di vino bianco secco
- 410 g di acqua
-
½
dado per brodo vegetale
or 1 cucchiaino di dado per brodo vegetale fatto in casa - ½ cucchiaino di sale
- 2 entrecote circa 2 cm di spessore
- olio extravergine di oliva
- Nutrition
- per 1 porzione
- Calories
- 981 kcal / 4106 kJ
- Protein
- 75.5 g
- Fat
- 41.3 g
- Carbohydrates
- 69.4 g
- Fibre
- 0.9 g
- Saturated Fat
- 17.3 g
- Sodium
- 882.1 mg
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