Who are 12 people who have never been in my kitchen?

If you've made risotto before you know how it goes. First you fry up some stuff, then you add the rice with that start, and then you slowly add stock in 1/2 cup increments. The rice slowly absorbs the liquid and when it gets dry you add another 1/2 cup. You do this until the stock is gone. What that stock is, well that's entirely up to you.

Successfully made risotto using this method with much less time stirring.
http://www.marthastewart.com/336384/oven-baked-risotto
 
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