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The rice is first cooked briefly in a soffritto of onitecatura when diced cold butter is vigorously stirred in to make the texture as creamy and smooth as poan strawberry risotto.
Last edited by Goose (3/04/2016 9:23 pm)
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I could eat risotto everyday. In fact, when I am in Florence and Tuscany, I do! And, maybe top it off with a gelato!
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Killing me, you guys, with these yummy looking recipes and food suggestions.
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Well, you should join me on my 16th trip to Florence/Tuscany, Flowergirl. I'm a fun and knowledgeable tour guide, and you could eat this stuff everyday!