I was actually just trolling and with low effort. But I appreciate the wall of text. It means I’ve done it well.

Thanks for the compliments, have a pleasant evening.

Because, in case you didn’t realise, we don’t think that waging wars, hoarding nukes and “exporting freedom and democracy” is a good international policy nor a wise use of tax payers’ money.

But what do I know, right? I just have low crime rates, an affordable university system and don’t have to sell my kidney for a ride in an ambulance. All the while having 1 month paid vacation and a minimum salary that allows me to not live in the streets.

Sorry, I’m out of line.

Sorry, I cannot hear you over the sound of my state funded healthcare system and minimum wage over the poverty line.

Risotto. I make one with panceta and mushrooms that can’t be easier to make. And the principle is to just stir for 20’ or so.

Ingredients (serves for 2)

• Risotto type rice (Arborio, Carnerolli or similar) 150 gr
• Chicken broth (homemade, if store bought then liquid, never in cubes) 1 lt
• Onion 1 medium
• Panceta 200 gr
• Mushrooms (fresh) 200 gr
• Olive oil
• White wine
• Parmesan cheese (grated or in very small chunks) 50gr
• Butter 20 gr

Prep

1. In a pot, put the broth to heat. It’s not required for it to boil just to be hot.
2. Chop the onion in very small cubes, as small as the rice grain if possible (so when you are eating it, you don’t feel it)
3. Chop the panceta in cubes (no bigger than your thumb)
4. In a big pot, at mid heat, put the panceta to brown and defat
5. Once the panceta is brown and you have a good fat source at the bottom, remove and reserve the panceta
6. Put the onion in the pot and use the same fat from the panceta to sauté it. If you need more, you can use olive oil.
7. Once the onion is almost translucent, put the rice and pearl the rice. From now on, you should always be mixing the rice with a big wooden spoon or similar. Never stop stirring. This will make the rice to let all the starch go, which will make your risotto creamy.
8. Once the rice is pearled, pour some wine to deglase and keep stirring.
9. Once the wine has evaporated and you hear the crackling, pour some broth until the rice is submerged, keep stirring.
10. Once your broth is evaporated and you start hearing the crackling again, put the panceta, the mushrooms and pour some more broth. Keep stirring.
11. When you see that you are low on broth and hear that the rice is crackling, check on the rice for the cooking point. It should be al dente, meaning that you should be able to bite it and feel some resistance, but it should be very edible. If you still feel it too hard, pour more broth and keep stirring.
12. When your rice is done, take the pot away from the fire, and put the parmesan cheese with the butter. Stir and mix until it’s uniform and creamy.
13. Serve hot in small bowls or similar plates
14. Decorate with olive oil, fresh grinded pepper and parsley.

That photo was taken at 22:30.