Turning your Parmesan rinds into a rich, cheesy broth is the best way to get the most bang out of your aged, funky, Italian buck.
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This isn't clever plating; it happens automatically when some of the sauce slides over the rice. Looks great, doesn't it?
To brown or not to brown? To cover or not to cover? To strain or not to strain?
It seemed to me that its flavors - gin, Campari and Italian vermouth, plus a slice of orange as a garnish - lent themselves to sauce-making.
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