• Earthwormjim91@lemmy.worldOP
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    1 year ago

    Thanks! I’ve mostly followed Adam rag use as method and just let it go stirring occasionally, adding stock when it gets on the dry side.

    • rockyTron@sh.itjust.works
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      1 year ago

      He has a lot of practical tips for simplifying the “process” of cooking. Similar to caramelizing onions, as long as you plan to take the time and will be patient risotto doesnt need constant attention.