re: WFDT 9/17/20

Stock early, but SLIGHTLY toast the rice first, in garlic, shallots, and EVOO.

THEN add your stock and bits.

Be calm, shake about A LOT, don't stir til later. Creamy, yes. Porridge, no.

You're going to always keep it nearly edge level of water, once stock subsides. Proper water, not tap water.

Too much.

Boudin poutine fries. Shrimp toast with red pesto. Fried italian style mushrooms.

Then I left and went through the Smalls Sliders drive thru for a slider.

quote:

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Thanks for all the tops and suggestions, all!

Dandy, not sure I understand about the water.

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If the stock is really potent, you're not going to top off with more stock, every time you're close to consuming the liquid during cooking.

Replenish with purified water, until your desired consistency is reached.