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Saffron Risotto With Edible Gold Leaves


Saffron Risotto With Edible Gold Leaves Recipe

Ingredients:
  • Butter 80 g
  • Onion 1
  • White wine 1 glass
  • Carnaroli rice 300 g
  • Beef broth 1 l
  • Saffron a pinch
  • Parmigiano cheese 4 tbsp
  • Edible gold 4 leaves
Directions:
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