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Finely chop the onion and sauté it in a saucepan with the butter
Add the rice, let it toast a little, then moisten it with the champagne and let it evaporate, stirring constantly
Continue cooking, adding a little hot broth from time to time
Halfway through cooking the rice, add the crumbled crab meat, the grated lemon zest, the chopped pink peppercorns, and adjust the salt
Shortly before removing from the heat, incorporate the cream and the chopped dill, then serve
Pan
Pot
Ladle
Italia
| Energy (kcal) | 213.06 |
| Carbohydrates (g) | 28.31 |
| of which sugars (g) | 1.64 |
| Fat (g) | 8.41 |
| of which saturates (g) | 5.02 |
| Protein (g) | 5.95 |
| Fibre (g) | 0.49 |
| Salt (g) | 0.1 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
