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Ingredients
- 30 g di Parmigiano Reggiano, a pezzi
- 6 rametti di prezzemolo fresco, le foglioline lavate ed asciugate
- 30 g di scalogno
- 300 g di funghi porcini freschi puliti, a tocchetti
- 30 g di olio extravergine di oliva
- 480 g di riso Carnaroli
- 40 g di vino bianco
- 1200 g di acqua
- 1 cucchiaio di dado per brodo vegetale fatto in casa
- 40 g di burro
- Nutrition
- per 1 porzione
- Calories
- 1728 kJ / 413 kcal
- Protein
- 9.1 g
- Carbohydrates
- 64.7 g
- Fat
- 12.6 g
- Fibre
- 2.1 g
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