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