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Ingredients
- 50 g di Parmigiano Reggiano a pezzi
- 30 g di scalogno a pezzi
- 20 g di olio extravergine di oliva
-
100
g di funghi porcini freschi, puliti e a pezzi
or 20 g di funghi secchi, fatti rinvenire in acqua tiepida e strizzati - 160 g di riso Carnaroli
- 60 g di vino bianco secco
-
460
g di brodo vegetale
or 460 g di acqua calda (non bollente) + 1 cucchiaino di dado per brodo vegetale - 10 g di burro
- 1 pizzico di sale (optional)
- Nutrition
- per 1 porzione
- Calories
- 2197 kJ / 525 kcal
- Protein
- 15.9 g
- Carbohydrates
- 65.2 g
- Fat
- 21.8 g
- Fibre
- 2.2 g
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