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Ingredients:

6 Cups Chicken Broth, Heated
6 Tablespoons Unsalted Butter (2 Tbsp Removed To Finish The Dish)
1/2 Cup Finely Chopped Onion
2 Cups Arborio Rice
1/2 Cup Dry White Wine
1 Teaspoon Of Saffron Threads Soaked In A Little Stock
1/2 Cup Grated Parmesan Cheese

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Ingredients:

2 Cups Leftover Risotto
4 Tablespoons Butter
Grated Parmesan Cheese

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Ingredients:

4 Tablespoons Unsalted Butter (2 Tablespoons Removed To Finish The Dish)
2 Tablespoons Olive Oil
1/4 Cup Finely Chopped Onion
2 Cups Arborio Rice
1/2 Cup White Wine
6 Cups Chicken or Vegetable Broth
1 Pound Fresh, Small To Medium Shrimp, Shells Removed And Deveined, Cut In Half
3 Small Zucchini, Ends Removed, Cut In Half Lengthwise, Sliced
1/2 Cup Fresh, Chopped Parsley
1/2 Cup Grated Parmesan Cheese

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Ingredients:

1 Recipe Basic Risotto Parmesan Left To Cool For At Least 4 Hours
2 oz. Mozzarella Cheese Cut Into 1/2 Inch Dice
1 Piece Cooked Ham, Cut Into 1/2 Inch Dice
2 Cups Seasoned Bread Crumbs
Oil For Frying

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Ingredients:

6 Tbsp. Unsalted Butter Plus 2 Tbsp Removed To Finish The Dish
1/4 Cup Finely Chopped Onion
1 Large Clove Of Garlic
2 Cups Arborio Rice
1/2 Cup White Wine
6 Cups Vegetable Broth
1 Cup Fresh, Shelled Fava Beans
6 Small To Medium Artichokes, Cleaned And Thinly Sliced
6 Spears Fresh Asparagus Cut Into 1 Inch Pieces
1 Small Zucchini, Diced
1/2 Cup Fresh, Chopped Parsley or Other Fresh Herb Of Choice
1/2 Cup Grated Parmesan Cheese

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