added risotto recipe

source/red-beans-and-rice.md

@@ -4,7 +4,7 @@
 
 - **1 lb** dry red beans, soaked overnight, drained, and rinsed
 - **2 tbsp.** cooking oil
-- **12-16** oz Andouille sausage, sliced into rounds
+- **12--16** oz Andouille sausage, sliced into rounds
 - **1** yellow onion, diced
 - **1** green bell pepper, diced
 - **3 ribs** celery, diced

source/risotto.md

@@ -0,0 +1,45 @@
+# Risotto
+
+## Ingredients
+
+* 7 cups chicken stock
+* 2 tbsp. olive oil
+* 1 large shallot, finely chopped (~1⁄4 cup)
+* 2 cloves garlic, minced
+* 1-1⁄2 tsp. kosher salt
+* ? tsp. black pepper
+* 2 bay leaves
+* 5 tbsp. unsalted butter
+* 2 cups arborio rice
+* 1 cup dry white wine
+* 3⁄4 cup freshly grated Parmesan, plus more for garnish
+
+## Directions
+
+1.  Warm the chicken stock in a medium saucepan over medium-low heat,
+    cover and keep warm.
+
+2.  Heat the olive oil in another medium saucepan.
+    Add the shallot, garlic, 1⁄2 teaspoon salt and ~10 grinds of black pepper
+    and cook, stirring occasionally, until the vegetables are softened, 3--4 minutes.
+
+3. Add the bay leaves and 3 tablespoons butter,
+    stirring until the butter has melted, ~1 minute.
+
+4.  Add the rice and stir once.
+    Toast until the rice starts to turn light golden brown, 3--4 minutes.
+
+5.  Pour in the wine and simmer, stirring occasionally,
+    until it has evaporated completely, 2--3 minutes.
+
+6.  Ladle one cup of the warm stock into the rice
+    and cook, stirring gently without stopping,
+    until the rice has absorbed the liquid, 2--3 minutes.
+
+7.  Repeat this process, adding more stock a ladleful at a time,
+    until the rice is al dente, 17--19 minutes. Discard the bay leaves.
+
+8.  Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt
+    and a few more grinds of black pepper.
+
+9.  Serve hot, with more Parmesan, if desired.