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Ingredients
- 100 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 80 g di scalogno a pezzi
- 30 g di olio extravergine di oliva
- 250 g di radicchio rosso a listarelle (0.5 cm)
- 480 g di riso per risotto (Carnaroli o Arborio, cottura 14 minuti)
- 100 g di vino rosso
- 850 - 900 g di acqua
- 10 g di dado per brodo vegetale
- 250 g di acini di uva rossa, a metà e senza semini
- 60 g di burro freddo, a pezzi
- Nutrition
- per 1 porzione
- Calories
- 2082.5 kJ / 497.7 kcal
- Protein
- 12 g
- Carbohydrates
- 72.4 g
- Fat
- 18.5 g
- Saturated Fat
- 8.8 g
- Fibre
- 2.8 g
- Sodium
- 120.3 mg
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