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Ingredients
- 50 g di Parmigiano reggiano a pezzi (3 cm)
- 30 g di scalogno
- 70 g di burro
- 320 g di riso per risotto (es. Carnaroli, Arborio), cottura 14-15 minuti
- 60 g di vino bianco secco
- 820 g di brodo vegetale
- ½ - 1 cucchiaino di sale, a seconda del gusto personale
- tartufo nero fresco a scaglie
- Nutrition
- per 1 porzione
- Calories
- 1397.3 kJ / 334 kcal
- Protein
- 7.4 g
- Carbohydrates
- 32.7 g
- Fat
- 20 g
- Saturated Fat
- 9.8 g
- Fibre
- 0.6 g
- Sodium
- 375 mg
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