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re: Osso Bucco pointers
Posted on 12/6/12 at 9:52 pm to Powerman
Posted on 12/6/12 at 9:52 pm to Powerman
I enjoy a good smoky ham stock with a parm risotto under a veal shank.
When serving risotto as a base for a dish, always add a little more stock when you think your risotto is done to make it a little more creamy.
When serving risotto as a base for a dish, always add a little more stock when you think your risotto is done to make it a little more creamy.
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