- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 642.86 (Kcal)
- Carbohydrates 63.05 (g) of which sugars 0.63 (g)
- Proteins 18.37 (g)
- Fat 34.44 (g) of which saturated 1.68 (g)of which unsaturated 1.05 (g)
- Fibers 1.24 (g)
- Sodium 969.66 (mg)
Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes
You can also make the recipe with zampone, following the same procedure. You can also add lentils, which have been pre-cooked.
You can enrich the risotto with saffron, diluted in a ladle of broth.
I recommend deglazing the rice with sparkling white wine, even holiday sparkling wine works great.
I recommend using Vialone Nano rice (which I used), or Carnaroli.
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