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Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do Likewise, feel free to substitute other hams for the country ham called for in the recipe But use the very best peas you can find or, failing that, asparagus tips or tiny radishes
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cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is the only way to serve a cheese plate during the holidays.
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