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Ingredients
- 80 g di pecorino Romano a pezzi (2-3 cm)
- 30 g di scalogno
- 30 g di olio extravergine di oliva + q.b.
- 350 g di riso Carnaroli (cottura 18 minuti)
- 60 g di vino bianco secco
- 800 g di acqua
- 1 cucchiaino colmo di dado per brodo vegetale
- ½ - 1 cucchiaino di sale
- pepe nero macinato a piacere
- 1 uovo
- pangrattato q.b.
- 120 g di mozzarella sgocciolata, a fette
- Nutrition
- per 1 porzione
- Calories
- 539.8 kcal / 2258.8 kJ
- Protein
- 18.7 g
- Fat
- 21.9 g
- Carbohydrates
- 71.5 g
- Fibre
- 1 g
- Saturated Fat
- 8.4 g
- Sodium
- 709.9 mg
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