Risotto is usually finished with butter, but in Italy it is just as often finished with good olive oil, and it is the version worth knowing. Beating Lucini Premium Select into the rice off the heat gives you the same gloss and creaminess with a cleaner, greener finish, and it lets the pumpkin and Parmesan come through instead of getting buried in dairy. Serve it the minute it is done, while it still spreads across the bowl.
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