Servings: 4 as a main, or 6 as a first course
Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent—not constant—stirring, making this less labor intensive than most risottos.
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Absolutely delicious. I love the quicker cooking method that still lets me have a fantastically creamy risotto. You can read my full review at Taking On Magazines: http://bit.ly/15aB1yj
This is delicious and relatively easy. I used a bit more mushroom and asparagus than the recipe calls for in order to increase vegetable content. Will definitely repeat!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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