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Risotto with Saffron, Bresaola and Rocket

Prep Time: 10 Minutes - Cost: $
Servings: 4 - Difficulty Level: 3

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Ingredients

  • 320 g (10.25 ounces) of rice Carnaroli
  • 12 thin slices of bresaola*
  • 40 g (1.28 ounces) of rocket leaves
  • 1 g (1 teaspoon) of saffron
  • 60 g (1.92 ounces or 1/4 cup) of Parmesan cheese
  • 60 g (1.92 ounces or 1/4 cup) of Butter

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Directions

  1. Prepare about two liters of chicken broth.
  2. Heat a saucepan over medium-high heat for 2-3 minutes. Add the rice and roast for 3-5 minutes, stirring constantly. Add the saffron and mix well. Slowly add the broth, lower heat to simmer, and cook for about 17 minutes.
  3. When cooking is almost finished, add the rocket. Whisk and serve in dishes surrounded by bresaola.

Source: Peck Gourmet Food and Wine

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