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Sticky Italian Rice With Herbs, Mozzarella And Parmesan
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I first tasted this sumptuous rice dish in Umbria. Its simplicity and gentle richness are wonderful, and I particularly love the speed at which the ingredients are assembled and served.
The Corker recommends- A Montepulciano-Sangiovese blend is a real success: dark and enticing, with the vivid acidity this dish needs.
Typical values per serving:
This recipe was first published in September 2007.