I've been cooking for what seems like forever, however I didn't make my first risotto until a little over a year ago; actually April 6, 2009. I had been so terrified of screwing it up that I never wanted to try. When preparing risotto, there's a delicate balance between creamy and al dente, and glue. Fortunately the glue stage can only happen if you aren't paying attention. Risotto takes some babying, but all of that stirring is worth it. Once you make a basic risotto, the additions are endless!
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