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Story summary
- The article describes a bianco risotto that uses cheese rinds from grana-type cheeses to boost flavor, which can be stored in the freezer.
- The recipe builds broth by simmering cheese rinds with vegetables while rice cooks with shallots and wine.
- The author notes the challenge of the right rice-to-broth ratio and texture.
- The dish finishes with butter and grated cheese for a creamy, simple result.
