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This recipe is by Barbara Kafka and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cioppino Recipe from Food Network
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The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.
cooking.nytimes.com
This recipe is by William Norwich and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.