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	Orange perfumed risotto by Alida A very straightforward dish. A light risotto with a delicate aroma of orange. You will use the zest as well as the juice so it would be best to use an organic orange.	2 votes 1 comment 1959 views
	Asparagus risotto by Alida I find cooking asparagus in a risotto makes the dish particularly creamy. As for any risotto you have to add a nod of butter at the end. In Italy we call this "mantecare" which means stirring the butter into the risotto after it has been cooked. This will make it creamy and translucent and will add extra flavour.	1 vote 2029 views