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9Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups chicken broth
- 2 ears corn (corn removed and both cobs and kernels reserved)
- 2 Tbsp. butter oil
- 1 shallot (chopped)
- 1 cup arborio rice
- 1/2 cup white wine
- 1 saffron threads (big pinch)
- 1 cup parmigiano reggiano cheese (grated)
- ground black pepper (Freshly)
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Reviews(1)
Clark 4 years ago
It was good. Not the most amazing risotto but would make again. Used canned corn which probably affected things but was all I had on hand. Served with seared scallops and made a complete meal.