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Ingredients
- 1 scalogno a metà
- 30 g di olio extravergine di oliva
- 150 g pancetta a cubetti
- 180 g di radicchio rosso di Verona a listarelle
- 320 g di riso Carnaroli
- 50 g di vino bianco
- 800 g di acqua calda
- 1 cucchiaino di dado per brodo di carne
- ½ cucchiaino di sale
- pepe nero macinato, a piacere
- Parmigiano Reggiano grattugiato, a piacere
- Nutrition
- per 1 porzione
- Calories
- 1774 kJ / 424 kcal
- Protein
- 11.7 g
- Carbohydrates
- 65.8 g
- Fat
- 14.4 g
- Saturated Fat
- 3.5 g
- Fibre
- 2.3 g
- Sodium
- 680.9 mg
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