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Le ricette di Pierre

RISOTTO ALLE ARSELLE

Ingredienti:

Dosi per 4:

300 g riso
850 g Arselle
300 g pomodori pelati
1.25 l brodo
aglio
prezzemolo
burro
olio
sale
Pepe

Far aprire a fuoco vivo le Arselle ben lavate, sgusciarle e farle insaporire in un trito di aglio e prezzemolo con burro e olio.

Unire i pomodori frullati e il riso, bagnare con l'acqua emessa dai molluschi durante l'apertura, versare il brodo caldo e portare a cottura.

Regolare di sale, pepare e servire.

Provenienza: RAI Televideo 12/09/1992

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