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Risotto can also be used as a wonderful accompaniment to various dishes, such as white truffle risotto with poached poussin and champagne velouté, saffron risotto with Osso buco alla Milanese, with crayfish quenelles or boudin blanc.
Preparation time: 5 minutesCooking time: 20 - 25 minutesServes: 2 to 3
Attachment: Flexi Beater
For more information see the chapter " Basic Recipes" on the DVD provided
Risotto rice 200g (or 80g per serving)Stock (Chicken or vegetable) 500mlDry white wine (optional) 40mlButter 25g
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