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Ingredients
- 1 porro a pezzi
- 1 scalogno in quarti
- 100 g di burro a pezzi
- 500 g di riso Carnaroli (cottura 18 min.)
- 300 g di Champagne
-
1000
g di brodo di pollo caldo
or 1000 g di acqua calda - 1 cucchiaino di sale
- 60 g di Parmigiano Reggiano grattugiato
- 12 fette di lardo di Colonnata (sottili)
- 1 mazzetto di erba cipollina fresca, lavata ed asciugata
- Nutrition
- per 1 porzione
- Calories
- 2531 kJ / 605 kcal
- Protein
- 11.2 g
- Carbohydrates
- 67.9 g
- Fat
- 33.9 g
- Saturated Fat
- 0 g
- Fibre
- 0 g
- Sodium
- 0 mg
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