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Pan Roasted Bronzini On A Carnaroli Rice, Parmigiano Reggiano And Arugula Risotto With A Provencal Sauce Recipe

Nutrition per serving    (USDA % daily values)
CAL
954
FAT
151%
CHOL
75%
SOD
65%

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Ingredients for 4 servings

Chopped fresh herbs, for garnishing plate, optional

1/2 cup white wine

6 cups reduced-sodium chicken broth

1/4 cup unsalted butter, divided

1 teaspoon minced garlic

1 cup finely grated Parmesan

3/4 teaspoon sherry vinegar, or to taste

1/4 cup olive oil, divided

1/2 cup diced yellow onion

Pinch sugar, if necessary

1 1/2 teaspoons minced garlic

Flour

1/2 cup diced fennel

4 (6-ounce) portions bronzini fillets

Provencal Sauce, recipe follows

1 1/2 cups Italian risotto rice, such as Carnaroli, Arborio or Vialone Nano

1 1/2 teaspoons fennel seeds

2 anchovy fillets, minced

Parmesan curls, for garnishing plate, optional

Freshly ground black pepper, for garnishing plate, optional

2 tablespoons rinsed capers

4 tablespoons unsalted butter

Salt and freshly ground white pepper

1/4 teaspoon ground white pepper

1/2 teaspoon salt

1 medium yellow onion, finely chopped

2 cups tomato concassee

1/2 orange, zested

1/2 cup diced leeks

4 ounces baby arugula, washed and dried

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