fixed formatting

source/risotto.md

@@ -2,17 +2,17 @@
 
 ## Ingredients
 
-* **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
+- **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
 
@@ -20,10 +20,10 @@
     Cover and keep warm.
 
 2.  Heat the **oil** in another medium saucepan.
-    Add the **onion**, **garlic**, 1⁄2 teaspoon **salt**, and **black pepper**.
+    Add the **onion**, **garlic**, 1⁄2 tsp. **salt**, and **black pepper**.
     Sauté, stirring occasionally, until the vegetables are softened (3--4 minutes).
 
-3.  Add the **bay leaves** and 3 tablespoons **butter**.
+3.  Add the **bay leaves** and 3 tbsp. **butter**.
     Stir until the butter has melted (~1 minute).
 
 4.  Add the **rice** and stir once.
@@ -41,8 +41,8 @@
     until the rice is al dente (17--19 minutes).
 
 8.  Discard the **bay leaves**.
-    Stir in the **Parmesan**, the remaining 2 tablespoons **butter**,
-    1 teaspoon **salt**, and more **black pepper** to taste.
+    Stir in the **Parmesan**, the remaining 2 tbsp. **butter**,
+    1 tsp. **salt**, and more **black pepper** to taste.
 
 9.  Serve hot, with more **Parmesan**, if desired.