Well-crafted risotto requires a time-consuming process that induces all the culinary mindfulness you have (if you’re aiming to construct the finest risotto possible). You must spend endless minutes standing at your stove, stirring, mixing, blending, tending to the Arborio rice and all its accompaniments, and you cannot leave the cooking stage for long lest the dish burn. Risotto takes time and patience. The final product, a melange of reduced grain and flavors, is one of the deepest and most intricate Italian meals out there.
This typical recipe illustrates the protracted series of steps most weekend chefs wouldn’t have the patience to perform.
Get the drift?
Well, jumping to a different subject, sorta, I was reminded of the lengthy, painstaking risotto process when I saw this old clip of Anthony Bourdain in which he patiently rejoiced at the global dissemination of races, and by implication, the “death” of the White race.
Since Bourdain is roughly conjoined with all food themes (in my mind), the risotto connection was the first thing I thought of at the conclusion of the video in which he says, of the grand racial global blending of the planet’s inhabitants, “…the Singaporean model where everybody is so mixed up that you really don’t know who to hate because everybody is so hopelessly intertwined. But we’re a long way from that.”
Bourdain, longingly looking down the road of a grand global risotto dish of humanity, obviously lacked the patience to stir it out.