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	<title>Think On It &#187; rice</title>
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	<description>filosofia da una fattoria Umbra</description>
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		<title>Risotto with toasted leeks and Pecorino</title>
		<link>http://www.judithgreenwood.com/thinkonit/risotto-with-toasted-leeks-and-pecorino/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/risotto-with-toasted-leeks-and-pecorino/#comments</comments>
		<pubDate>Sun, 16 May 2010 17:30:55 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Sunday lunch]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[cookery]]></category>
		<category><![CDATA[cucina]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[minestra]]></category>
		<category><![CDATA[porri]]></category>
		<category><![CDATA[presentation and serving]]></category>
		<category><![CDATA[primo]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[ricetta]]></category>
		<category><![CDATA[riso]]></category>
		<category><![CDATA[Risotto]]></category>

		<guid isPermaLink="false">http://www.judithgreenwood.com/thinkonit/?p=1359</guid>
		<description><![CDATA[I am just in love with the colors of this dish. They remind me of Flemish paintings. I feel like the Bosch of the Italian kitchen. See the creamy white of the grated cheese against the stark white of the plate? So pretty! I&#8217;d simmered some chicken leg and thigh quarters Friday, so I had [...]]]></description>
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		<slash:comments>6</slash:comments>
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		<title>Asparagus risotto</title>
		<link>http://www.judithgreenwood.com/thinkonit/asparagus-risotto/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/asparagus-risotto/#comments</comments>
		<pubDate>Wed, 07 Apr 2010 18:33:29 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[cookery]]></category>
		<category><![CDATA[cucina]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entertaining]]></category>
		<category><![CDATA[primo]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[This asparagus risotto was my favorite dish of our entire Easter lunch. To my tongue it was as if asparagus had been elevated to royalty. As a dedicated asparagus fan, I’d be pleased if every asparagus dish felt like that, but although she is always an aristocrat, this is the queen. I chose to keep [...]]]></description>
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		<slash:comments>7</slash:comments>
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		<title>Thai curried shrimp</title>
		<link>http://www.judithgreenwood.com/thinkonit/thai-curried-shrimp/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/thai-curried-shrimp/#comments</comments>
		<pubDate>Thu, 21 Jan 2010 12:12:45 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[cookery]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[one dish meal]]></category>
		<category><![CDATA[piatto unico]]></category>
		<category><![CDATA[presentation and serving]]></category>
		<category><![CDATA[rapida]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[ricetta]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[stew]]></category>

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		<description><![CDATA[I made this back when I could eat rice, and it was really good; hotter than a firecracker, but good. eg sent me some tubs of thai curry pastes, and although there was a long learning curve and delays caused by needing to train to Florence to get tinned coconut milk, I feel that with [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Pretty striped rice: includes besciamella</title>
		<link>http://www.judithgreenwood.com/thinkonit/pretty-striped-rice-includes-besciamella/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/pretty-striped-rice-includes-besciamella/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 10:20:59 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cookery]]></category>
		<category><![CDATA[cucina]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[primo]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[ricetta]]></category>
		<category><![CDATA[riso]]></category>
		<category><![CDATA[secondo]]></category>

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		<description><![CDATA[It has taken me some time to write up and publish this recipe, although the photos were ready over a week ago. Why is that, I wondered? It’s because it is so rich. It’s simply one of the richest dishes I have ever eaten in Italy. It swims in cheeses, bubbles up with besciamella and [...]]]></description>
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		<slash:comments>7</slash:comments>
		</item>
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		<title>Turta, a rice dish from Piemonte</title>
		<link>http://www.judithgreenwood.com/thinkonit/turta-a-rice-dish-from-piemonte/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/turta-a-rice-dish-from-piemonte/#comments</comments>
		<pubDate>Mon, 24 Nov 2008 11:36:38 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[cookery]]></category>
		<category><![CDATA[cucina]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[economical]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[ricetta]]></category>
		<category><![CDATA[riso]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[I don&#8217;t have very many cookbooks and I don&#8217;t use very many. I gave away practically a lifetime&#8217;s worth when I moved to Italy. I surprised myself a few weeks ago by reaching out for a cookbook at the supermarket that was all food of Piemonte and Val d&#8217;Aosta. Piemonte has a fabulous reputation for [...]]]></description>
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		<slash:comments>16</slash:comments>
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