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Ingredients
- 3 - 4 carciofi, mondati e a fettine sottili
- ½ limone, il succo spremuto fresco
- 1 spicchio di aglio senz'anima
- 30 g di olio extravergine di oliva
- 320 g di riso per risotto (Carnaroli, Arborio o Parboiled cottura 14 minuti)
- 50 g di vino bianco secco
- 700 g di acqua
-
1
cucchiaino di sale
or 1 cucchiaino colmo di dado per brodo vegetale fatto in casa - 20 g bottarga grattugiata
- 30 g di burro
- Nutrition
- per 1 porzione
- Calories
- 1820 kJ / 435 kcal
- Protein
- 10 g
- Carbohydrates
- 67 g
- Fat
- 16 g
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