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Risotto With Artichoke Hearts


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1 cup(s) arborio or carnaroli rice

1 cup(s) canned artichoke hearts, chopped

1/4 cup(s) dry white wine

freshly ground pepper

4 cup(s) hot chicken broth


1/2 small onion, minced

1/2 cup(s) taleggio, cubed

2 tablespoon(s) unsalted butter

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