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Oretta Zanini de Vita
Timballo di riso all’antica
Timballo of rice with sausage and organ meats
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Preparation info
Makes
8
servings
Difficulty
Medium
Appears in
Popes, Peasants and Shepherds
By
Oretta Zanini de Vita
Published
2013
About
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Recipes
Contents
Ingredients
4½
ounces
(
130
g
)
butter
1
pound
(
450
Europe
Italy
Starter
Mediterranean
Method
Make a very al dente risotto with
6½
tablespoons
(
100
g
) of the butter, the rice, and the broth, by first sautéing the rice in the butter and then adding the boiling broth