I made some italian rice for dinner. There's not much food in the house and I don't feel like going out, so this is what was on hand. The stock on the left has caramelized onion, garlic, chipotle pepper, chardonnay and coriander. I made the rice more like a porridge this time, with no added cheese. I kept the rice fairly dry as I stirred and by macerating with the spatula I wore about a third of the rice away to make a paste. Then I added more stock and incorporated the liquid until the rice was almost soupy. On top of this I put a little cheese, of course.