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A northern Italian specialty dating as far back as the Renaissance, risotto is traditionally served as a primo piatto (first course), after the antipasto. It is made from a high-starch rice such as Arborio or Carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. Here, butternut squash puree and caramelized onions lend a mellow sweetness to the risotto. From Williams-Sonoma
Units: US | Metric
Serving Size: 1 (161 g)
Servings Per Recipe: 6
The following items or measurements are not included: