Ingredients
- 60 g Walnusshälften
- 100 g Serrano-Schinken
- 40 g Pecorino
- 2 Schalotten
- 40 g Butter
- 10 g natives Olivenöl
- 320 g Risottoreis
- 60 g trockener Weißwein
- 820 g Wasser
- 200 g Porree
- 1 geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
- ½ TL Salz
- Öl zum Braten
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