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Cook the Book: Strawberry Risotto
- 4 cups vegetable stock
- 6 tablespoons butter
- 1 onion, finely chopped
- 1 1/2 cups risotto rice
- 1 3/4 cups dry white wine
- 2 3/4 cups hulled strawberries
- 1 cup heavy cream
- Salt and freshly ground white pepper
Directions:View on Serious Eats
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