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Ingredients
Risotto
- 120 g Parmesan in Stücken (2 cm)
- 50 g Schalotten halbiert
- 30 g Olivenöl
- 320 g Risottoreis
- 100 g Weisswein
- 800 g Wasser
- 1 Hühnerbouillonwürfel (für 0,5 l)
Cicorino rosso und Fleisch
- 2 EL Olivenöl
- 1 Cicorino rosso (150 g), Strunk entfernt, in Streifen (5 mm)
- 2 Prisen Zucker
- 2 Prisen Salz
- 3 Rindsentrecôte (je ca. 230 g, 2 cm dick)
Fertigstellung
- 30 g Butter
- Trüffel nach Belieben, gehobelt (optional)
- Nutrition
- per 1 Portion
- Calories
- 523.5 kcal / 2191.5 kJ
- Protein
- 35.9 g
- Fat
- 21.3 g
- Carbohydrates
- 42.4 g
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