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Ingredients
- 40 g di Parmigiano Reggiano a pezzi (3 cm)
- 40 g di cipolla in quarti
- 150 g di salsiccia di maiale, pelata e sbriciolata
- 200 g di funghi freschi di stagione a fette
- 40 g di olio extravergine di oliva
- 320 g di riso Carnaroli (cottura 17 minuti)
- 50 g di vino bianco
- 200 g di passata di pomodoro
- 1 dado per brodo di carne
- 650 g di acqua
- 100 g di olive nere denocciolate intere
- ½ - 1 cucchiaino di sale, a piacere
- 20 g di burro (optional)
- Nutrition
- per 1 porzione
- Calories
- 2472.8 kJ / 591 kcal
- Protein
- 17.5 g
- Carbohydrates
- 66.8 g
- Fat
- 30 g
- Fibre
- 2.6 g
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