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Ingredients
La lotte au lard
- 12 tranches fines de lard fumé (200 g env.)
- 4 pincées de poivre blanc moulu, à ajuster en fonction des goûts
- 4 filets de lotte, sans peau et sans arêtes (400 g)
- 400 g d'eau
Le risotto
- 40 g de parmesan, coupé en morceaux (3 cm)
- 30 g d'échalotes
- 10 g d'huile d'olive
- 30 g de beurre
- 320 g de riz spécial risotto, type arborio ou carnaroli
- 60 g de vin blanc sec
- 720 g d'eau
- 1 cube de bouillon de viande
- 1 c. à café de sel, à ajuster en fonction des goûts
- Nutrition
- per 1 portion
- Calories
- 2282 kJ / 542 kcal
- Protein
- 17.8 g
- Carbohydrates
- 64.3 g
- Fat
- 23 g
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