Risotto With White Truffle from The Official Foodie Handbook by Ann Barr and Paul Levy
Risotto is a turning-point in every Foodie’s life. It has to be served immediately after being made. As it cannot wait or be reheated, it is not a restaurant dish. The moment of truth is when a...
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Ingredients
- hot water
- salt
- fresh grated parmesan
- butter
- chicken stock
- stock
- oil
- arborio rice
- shallots
- unsalted butter
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