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savarin di riso

risotto enveloped in ham with ragù


There are several recipes for this speciality of Parma. Generally it's a Parmesan risotto, turned out of a mould, wrapped in cooked ham and topped with veal polpettini and porcini ragù; some use tongue instead.


Rice, Polenta & Grains

Text © Dana Facaros & Michael Pauls

Image by wine dharma