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Le ricette di Pierre

RISO CON LO ZAFFERANO

Ingredienti:

Dosi per 4:

500 g riso
100 g midollo di Bue
1 cipolla
1 l brodo
5 cucchiai olio
1 bustina Zafferano
1 bicchiere vino bianco
sale

Far soffriggere nell'olio la cipolla e il midollo di Bue tritato, aggiungere il riso e far insaporire mescolando. Unire il vino, lo Zafferano sciolto in poco brodo e portare a cottura diluendo con il brodo. Regolare di sale e servire.

Provenienza: RAI Televideo 23/11/1992

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