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Risotto Dishes

Risotto Bianco e Nero

(Serves 4)


12 oz. Arborio Italian Rice
5 oz. sun-dried prunes and apricots
4 oz. Italian pancetta or bacon
2 oz. butter
1 small onion
1/2 cup red wine
3 cups chicken stock or vegetables
salt and pepper to taste
parmigiano grated cheese


Chop onions finely in a saute pan with butter and pancetta or bacon
Cook for one minute
Add the prunes and apricots and stir once
Add wine / reduce heat
Add rice and stir for one minute
Put in chicken stock or vegetables, salt and pepper
Place in oven at 450 degrees for 30 minutes
Upon removing from the oven, sprinkle with parmigiano cheese and serve hot

Chef's Notes:

Wine suggestion: Merlot is an excellent choice of wine with this dish.Parmigiano grated cheese is recommended for this dish, but any other grated cheese can be substituted.

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