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Red Risotto
150 g short grain rice100 g sheep milk cheddar cheese, diced500 ml tomato puree2 basil leaves1/2 bundle of parsley leaves1,5 Tbsp olive oilsaltground black pepper250 ml waterBoil tomato puree. Heat oil in a pan and fry cheese a bit on very high heat. Add rice and cook for 2 minutes stirring continuously. Pour about half of the amount of tomato puree, add salt to taste and let boil. Gradually add
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