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Ingredients
US|METRIC
4 SERVINGS
- 35 oz. Parmigiano Reggiano (freshly grated, ideally one that has been aged for 30 months)
- 2.67 liters water
- 12 oz. arborio rice (Chef Bottura uses “Vialone Nano rice”)
- 1 Tbsp. olive oil
- cracked pepper (Freshly, mix*)
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