Risotto Parmesan

Risotto Parmesan. Add the onion, and saute until translucent. In a medium ovenproof saucepan, melt the butter over medium heat.

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Heat oil in a Dutch over over medium heat, then add onion. Add the chicken broth to the pan, and bring to a boil. Add shallots to oil, and cook, stirring, until translucent.

Add the onion, and saute until translucent.

Heat a deep skillet over medium heat.

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In another medium Dutch oven or saucepan, heat enough olive oil to coat the bottom of the pan over medium heat. Bring the chicken stock to a simmer in a large saucepan over medium heat. Add the chicken broth to the pan, and bring to a boil.

Judul: Risotto Parmesan
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Linda Arevalo

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