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Five eggs and four cups of flour (and maybe some parsley folded in). Let it sit for an hour, roll it out and boil it up. Mushrooms, cream, onions, salami… a little Parmesan on top.

I can’t wait. I think I will start them from seed in the garage. Above are some from last year.

The book “Heat”, by Bill Buford, had a great passage on Risotto. Let the rice almost stick to the bottom of the pan before you add more liquid, to get it to release more starch.