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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
The tannins and citrusy, flowery notes of Earl Grey tea are a nice match for sweet, fruity blueberries. In the off-season, frozen blueberries work well here; use them straight from the freezer (don’t thaw them) to minimize the degree to which they tint the pudding.
cup Arborio rice
teaspoon kosher salt
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