320 gr of rice
1 carrot
1 celery stalk

40 gr of evo oil
3 dl of Barbera
one liter of vegetable broth
80 g of grated Parmigiano Reggiano

Chop carrot and celery and fry with oil. When it begins to garnish, combine the rice and mix with a wooden spoon for a few minutes. When rice is toasted, combine the wine and let it evaporate. Then combine the broth at a time until baking, stirring frequently. When the rice is on the tooth, keep it with parmesan until it gets creamy.

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