A risotto made with simple or rich ingredients is still delicious. Its preparation is quite demanding but manages to tantalize almost every palate. Despite the sweat and energy depleted during cooking, it offers many satisfactions to those who make it. How to proceed for an execution that makes it sublime? Cooking a risotto is like composing a complex symphony, because, in the end, all the ingredients must be in harmony with each other (Alberto Salarelli) Arborio, Apollo, Roma, Basmati, Venere, Carnaroli, Ermes, Baldo and Vialone rice Nano... only the best raw materials for your unsurpassed risottos.
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