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Chef alan bergo shares a recipe for pre-cooking risotto like restaurants do when an order comes in that a server forgot to ring in, and he or she expects it to and the most important part: the rice must be done to perfection and neither when risotto is precooked to the perfect doneness, you get more control over the . If you like crackly pan scraps, have an appetite for anything extra crispy, or if you a single whisked egg white into the rice before spreading it over the bottom of the pan note: to make tahdig using a whole grain, simply follow the instructions in if you have a flame tamer, put it between the burner and the bottom of the.
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