Rizoto s krevetami a cuketou
Italian cooks all along the boot regularly combine seafood - mussels, clams, eel, lobster, sole, bass - and the plump, short-grained rice of the north's Po Valley to create the risottos that are among the best-known dishes of the country. The Gulf of Gaeta has long been a source of shrimp, which are used in the local risotto. |
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6 cups water |
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To start your Risotto with Shrimp & Zucchini: |
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Yield: 4 servings |
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