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Prosciutto and Provolone Risotto
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- 7 oz provolone cheese, cubed (1 in.)
- 2 oz yellow onions
- 1 oz extra virgin olive oil
oz prosciutto, cut into pieces (1 in.)
or 4 oz bacon, cured and smoked, sliced, cut into pieces (1 in.)
- 12 oz arborio rice
- 2 oz dry white wine
- 1 tbsp beef stock paste
- 28 oz water
- 1 packet/envelope saffron (approx. 15-20 threads or to taste)
- 1 oz unsalted butter
- ⅛ tsp salt, to taste
- ⅛ tsp fresh ground black pepper, to taste
- per 1 portion
- 2023 kJ / 483 kcal
- 16.49 g
- 45.11 g
- 26.26 g
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