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Ingredients
- 40 g di Parmigiano Reggiano, a pezzi (2-3 cm)
- 1 mazzetto di erba Silene detta sclopit (vedere varianti)
- 30 g di scalogno
- 30 g di olio extravergine di oliva
- 320 g di riso Carnaroli (cottura 15 minuti)
- 100 g di vino bianco
- 700 g di acqua
- 1 cucchiaino di dado per brodo vegetale
- 1 cucchiaino di sale
- 30 g di burro
- Nutrition
- per 1 porzione
- Calories
- 431 kcal / 1803 kJ
- Protein
- 8.9 g
- Fat
- 16.9 g
- Carbohydrates
- 64.8 g
- Fibre
- 1 g
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