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Risotto gets its luxurious, creamy texture not from milk or cream, but from the starches releasing as the grains are stirred and cooked. Special rice like Arborio and Carnaroli, among the other high-starch varieties used for risotto, are either medium or short grain and round in shape. We added some tangy goat cheese to accentuate the risotto’s natural creaminess, along with earthy vegetables for added richness.
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