This recipe is inspired by the Italian master chef Nino Bergese, whose "Riso Mantecato" has even more butter and requires absolutely no stirring. This deceptively simple dish is indeed fit for a king, taken to new heights with a spoonful of rich meat stock ladled on top. I've posted my recipe for that elsewhere, in case you don't have one of your own. I like to enrich it with a couple of tablespoons of butter for an even more unctuous mouth feel. The Acquerello rice, by the way, is the one used at Le Cirque...

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