Risotto with broccoli and mushrooms

It's as if he knows what he's doing.

And yet he did it all wrong, we watched him.

I say disqualification. This is outrageous.

And yet it is risotto. And it is very good too. Better than the others. I say pass him to the next level.

I say kick him out.

Arborio rice dumped from the chutes at Whole Foods and stored at home in mislabeled jars to vex kitchen interlopers.  

Risotto made the steamed rice way, then stirred at length, there is no getting out of stirring, either throughout or all at once at the end, either way the point is to knock off the outer surface of starch to form a sauce with additional liquid without brutalizing and breaking apart the rice grains. 

Grated Parmigiano is added at the end to finish so the sauce is made more liquid to compensate for the thickness caused by melted cheese to retain a wet loose sauce texture and to avoid the whole mass tightening up, which it will do as it cools.