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Ingredients
- 40 g di Parmigiano reggiano a pezzi (3 cm)
- 1 scalogno (30 g circa)
- 40 g di burro
- 10 g di olio extravergine di oliva
- 320 g di riso per risotto (es. Carnaroli, Arborio) cottura 14-15 minuti
- 60 g di vino bianco, secco
- 720 g di acqua
-
1
cubetto di dado per brodo (dose per 0,5 l) di carne o vegetale
or 1 cucchiaino colmo di dado per brodo di carne o vegetale - ½ - 1 cucchiaino di sale, a seconda del gusto personale
- Nutrition
- per 4 porzioni
- Calories
- 7249 kJ / 1733 kcal
- Protein
- 37 g
- Carbohydrates
- 250 g
- Fat
- 58 g
- Fibre
- 7.2 g
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