Visualizzazione dei post da Giugno, 2013

Risotto with Savoy cabbage with crispy bacon and Parmesan

Serves 4 Rice and risotto Complexity: Medium
Wine: Sparkling Raboso
280 grams Carnaroli Rice ( 9,877 oz Carnaroli Rice)
200 grams  Cabbage  ( 7,055 oz Cabbage)
80 grams Onion   ( 2,82 oz Onion)
60 grams Butter  ( 2,12 oz Butter)
100 grams  Parmesan cheese ( 3,53 oz Parmesan cheese)
60 ml white wine ( ¼ cup -  white wine)
Vegetable broth
Salt (enough)
Ground black pepper Enough
Bacon 50 grams (1,76 oz Bacon)

kcal: 518
kJ: 2168
G Fat: 21.9
Carbohydrates avail. g: 63.6
G starch: 61.2
G Sugars: 2.4
G Fiber: 2.5
Mg Sodium: 332
Cholesterol mg: 71.9
G protein: 18.5
G Water: 91.8 ------------------------------------------------

Prepare a vegetable broth, with celery, carrot, onion and cloves.
Cut into strips and brown the bacon in a little oil until crispy you put to dry on paper towels. Prepare four pods of parmesan cheese. Execution:  sprinkle baking paper, four tablespoons of Parmesan forming 4 circles and go for a few minutes in the microwave until melted, let cool.