General way to go is; Combo of olive and butter, heat and slowly cook your sofritto on low heat. 15 mins or so, soften everything up. Add another knob of butter, melt and add your rice. Stir in until rice translucent and all butter gone. Add a large glass of Vermouth or dry white wine. Bring to boil and cook off. When still wet, start ladling in your stock. Ladle full at a time. About 20 mins till the risotto is ready. Then stir in your parmesan and whatever (cooked) additions. Finish with more cheese and chopped parsley.
Why didn't you just cook it tonight? Minger Worse than comms 3day old pre cooked then zapped burgers.
Wouldn’t know where to start to be honest. I’m not really into cooking that much, as you may have noticed
the photo was from when we cooked and ate it, I posted now to see what the reaction and criticism would be like
