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[side_show]

Holy hell jough.  Those are some mad tips.  Here's a can - you can probably incorporate the tiny bit of soda in it into making a decent risotto.

[Muse_Of_Fire]

Jough, you get a can for the following:

"Keep stirring, asshole," the idea of an "apocryphal risotto" (so sounds like a band name), and "Mr. European Knowledgeable Sex Machine" (because, as you know, all of those things go together, of course).

[linnea]

Damn, jough! That list was a little intimidating. Maybe I'm not tenacious enough to make risotto.

[side_show]

Hey jough, just so you know I had a little jough voice in my head calling me an asshole on Friday while I made some kick ass risotto.  Thanks for the tips - they definitely helped.  It's interesting because none of the recipes I found on-line that I liked mentioned keeping the broth hot, but it definitely made a huge difference - it was absorbed almost immediately when added

I made a beautiful purple onion Champagne risotto with a nice Beef stock.  It was just perfect.  I am interested in trying something a little more adventurous next time though.

[Sub_Topical]

"Bon appetite, and while I don't want you to get drunk, that's a very fine Pinot you're not drinking."

I have heard many awesome things lately. This puts awesome into another, lesser, league.

fuck*ng A, Risotto King.