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Le ricette di Pierre

RISO AI CARCIOFI

Ingredienti:

Dosi per 4:

400 g riso
300 g cuori di carciofi
1 cipolla
1 spicchio aglio
1/2 bicchiere vino bianco
olio
sale

Far scaldare in una padella l'olio con l'aglio e la cipolla tritati; unire i cuori di carciofi scongelati; bagnare con il vino e far cuocere per circa 15 minuti.

Cuocere il riso al dente in abbondante acqua salata, condirlo con i carciofi e servire.

Provenienza: RAI Televideo 25/04/1992

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