fixed formatting, added lint script

source/risotto.md

@@ -2,44 +2,49 @@
 
 ## 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
+* **7 cups** chicken stock
+* **2 tbsp.** olive oil
+* **1/4** yellow onion or **1** large shallot, finely chopped (~1⁄4 cup)
+* **2 cloves** garlic, minced
+* **1 1⁄2 tsp.** kosher salt, divided
+* **? tsp.** ground black pepper
+* **2** bay leaves
+* **5 tbsp.** unsalted butter
+* **2 cups** arborio rice
+* **1 cup** dry white wine (Pinot Grigio, Sauvignon Blanc)
+* **3⁄4 cup** freshly grated Parmesan
 
 ## Directions
 
-1.  Warm the chicken stock in a medium saucepan over medium-low heat,
-    cover and keep warm.
+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.
+2.  Heat the **oil** in another medium saucepan.
+    Add the **onion**, **garlic**, 1⁄2 teaspoon **salt**, and **black pepper**.
+    Sauté, 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.
+3.  Add the **bay leaves** and 3 tablespoons **butter**.
+    Stir 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.
+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.
+5.  Add the **wine**.
+    Simmer, stirring occasionally,
+    until the wine 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.
+6.  Ladle one cup of the warm **stock** into the rice.
+    Cook, stirring constantly but gently,
+    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.
+7.  Repeat this process, adding more **stock** a ladleful at a time,
+    until the rice is al dente (17--19 minutes).
 
-8.  Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt
-    and a few more grinds of black pepper.
+8.  Discard the **bay leaves**.
+    Stir in the **Parmesan**, the remaining 2 tablespoons **butter**,
+    1 teaspoon **salt**, and more **black pepper** to taste.
 
-9.  Serve hot, with more Parmesan, if desired.
+9.  Serve hot, with more **Parmesan**, if desired.
+
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