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August 31, 1998 A Stirring Account Rice leaves its staple status behind when stirring transforms it into creamy, comforting risotto By Sam Gugino When I served my wife one of the numerous batches of risotto I made for this story, she asked pointedly, "Are you sure there isn't cream in this?" No, my dear, that is the beauty of risotto, the creamy Italian rice dish without the cream.
For the full article, check out the new issue of Wine Spectator, on newsstands August 31, 1998.
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