Ingredients
No. Servings
- Carnaroli rice
160g160g - Vegetable broth
500mL500mL - Shallot
1unit1unit - Herbes de provence
1teaspoon1teaspoon - Mascarpone
50g50g - Grated lemon zest
1teaspoon1teaspoon - Extra virgin olive oil
2tablespoons2tablespoons - Grated parmesan
1tablespoon1tablespoon - Bottarga
1heaped tablespoon1heaped tablespoon
Preparation
- STEP 1 OF 5
Finely chop the shallot and sauté for a few minutes with the extra virgin olive oil.
- STEP 2 OF 5
Add the rice and toast it, stirring often for two minutes, then pour in two ladles of hot broth and cook over medium heat, adding hot broth as it is absorbed.
- STEP 3 OF 5
Halfway through cooking, add half of the mascarpone.
- STEP 4 OF 5
At the end of cooking, remove from heat, add a teaspoon of grated lemon zest, a tablespoon of Herbes de Provence, and the Parmesan.
- STEP 5 OF 5
Mix thoroughly and serve with the bottarga on top.
General Information
More information
Serve hot, ideal to pair with a glass of fresh white wine.
Origin
Italia
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
| Energy (kcal) | 84.88 |
| Carbohydrates (g) | 4.86 |
| of which Sugars (g) | 0.55 |
| Fat (g) | 6.38 |
| of which Saturates (g) | 2.34 |
| Protein (g) | 2.11 |
| Fiber (g) | 0.36 |
| Sale (g) | 0.24 |
- Proteins2.11g·15%
- Carbohydrates4.86g·35%
- Fats6.38g·47%
- Fibers0.36g·3%