Ingredients
- 40 g queijo parmesão
- 1 chalota
- 40 g manteiga
- 10 g azeite de oliva extra virgem
- 320 g arroz para risotto
- 60 g vinho branco seco
- 820 g água
- 1 cubo de caldo (para 0.5 l)
- ½ - 1 c. chá de sal
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