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Basic recipe creamy risotto rice
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Ingredients
Directions
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Heat the oil with 50 grams of butter and fry the onion.
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Add the rice, stir until all the grains shine and pour the wine.
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Then add the warm stock in portions while the rice gently boils for about 20 minutes. Always add a new dash of broth when the liquid has been absorbed and keep stirring well.
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Remove the pan from the heat source and stir the remaining butter through the rice.
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Spoon half of the cheese through the risotto.
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Serve in deep plates and sprinkle with the rest of the cheese, parsley and freshly ground pepper.
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Nutrition
750Calories
Sodium0% DV0g
Fat66% DV43g
Protein34% DV17g
Carbs24% DV71g
Fiber0% DV0g
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