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Risotto al azafrán con mousse de calabacín y crujiente de beicon
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Ingredients
Mousse de calabacín y mascarpone
- 320 g de agua
- 200 g de calabacín con piel, en trozos de 2-3 cm
- 2 hojas de gelatina
- 100 g de queso mascarpone
- 1 cucharadita de piel de limón rallada
- 1 cucharadita de tomillo seco
- ½ cucharadita de sal
Crujiente de beicon
- 250 g de beicon ahumado en lonchas
Risotto de azafrán
- 50 g de queso parmesano en trozos
- 60 g de chalota en mitades
- 2 dientes de ajo
- 60 g de mantequilla en trozos
- 320 g de arroz de grano redondo
- 100 g de vino blanco
- 800 g de agua
- 1 pastilla de caldo de verduras
- 2 - 3 pellizcos de hebras de azafrán
- ½ cucharadita sal
- 2 - 3 pellizcos de pimienta molida
- Nutrition
- per 1 ración
- Calories
- 3161 kJ / 755 kcal
- Protein
- 15.8 g
- Carbohydrates
- 45.7 g
- Fat
- 55.2 g
- Saturated Fat
- 30.3 g
- Fibre
- 2.2 g
- Sodium
- 1509.2 mg
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