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To make the veg stock use all kinds of vegetables with some ginger and coriander leaves to get the flavour in your rissoto.
- Wash and soak the rice for ten minutes then drain off the water.
- Pour the vegetable stock in a pan and heat it and keep it warm on slow gas. heat butter in another pan on meduim flame and add the mixed,chopped vegetables and saute for a few minutes.
- Add the rice and salt to taste and fry for two minutes or till the moisture evaporates,add one cup
- Pour into a serving dish,sprinkle the grated cheese over it and garnish with cilantro or corainder leaves.
This recipe was contributed by sonamalkani on 04 Apr 2001
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