Now that today is Saturday, we are cooking something special (after a day of playing frisbee in a geese shit-filled park. Oh lovely mother nature!).

We are cooking risotto today, based on what I have read online, sounds to me like it is a posh-ier and better looking congee. I have never seen an actual risotto, much less tasted it. So this would be mighty interesting. My impression on risotto will be built on today's adventure.

To add on top of all that, we are going to use two common yet odd grains: long grain rice and china barley. Usually, recipes would call for Arborio rice and pearl barley. But since we are all budget-restricted students, everyday rice and barley-from-home would have to do. I am using my whole stash of barley, so this better not go wrong or I will might never eat risotto again!

Why do I always expect the worst scenarios?