the.com/risotto
a rice dish that demands you stir like your dinner depends on it, because it does
originBorn in Milan, gilded with saffron worth more than gold
the riceArborio's starch is the whole creamy secret
no walking awayConstant stirring releases starch, makes the silk
al dente lawItalians serve it loose, almost soupy, never sticky
hidden weaponA cold butter beating at the end, called mantecatura