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Ingredients
- 2 steaks de surlonge ou faux-filet
- d'huile d'olive pour pulvériser
- 30 g de parmesan, coupée en morceaux (3 cm)
- 30 g d'échalotes
- 2 c. à soupe de beurre non salé, divisé
- 140 g de champignons bruns frais
- 15 g d'huile d'olive vierge extra
- 155 g de riz spécial risotto (par exemple Carnaroli, Arborio) 14-15 minutes de cuisson
- 30 g vin blanc sec
- 410 g d'eau
-
15
g cube de bouillon (pour 500 ml) viande ou légume
or ½ c. à thé bombée de bouillon déshydraté viande ou légume - ½ c. à thé de sel
- Nutrition
- per 1 portion
- Calories
- 5333.4 kJ / 1274.7 kcal
- Protein
- 80.6 g
- Carbohydrates
- 68.2 g
- Fat
- 72.1 g
- Saturated Fat
- 30.8 g
- Fibre
- 0.9 g
- Sodium
- 989.4 mg
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