I know what kind of rice should be used and that long-grain will not necessarily result in a traditional risotto, however I only have long-grain. I want to know if it will be worth making with this substitution?
-I apologize in advance to you traditionalist/Italian culinary artists, please excuss my corner cutting ways.
I have to admit, I’ve had a rocky start..I didn’t really consider my future until this year(my junior year) I know if I try really hard I’ll be in the top 10 percent of my class. Last year without trying much I was in the top 28 percent and I only had on pre-ap class: This year I have 2 AP classes and on pre-ap class..I’m doing pretty well. But the first two six six weeks I had two C’s…on the last six weeks I have all A’s with one B. I’m going to try really hard after Christmas Break..and study SATs every weekend. I’m Key Club(quite active in it) and I’m gonna volunteer at a hospital this summer.
But I don’t compete in my school…is that bad?
I probably will with Culinary Arts next year.
Also, Rice doesn’t offer languages? How come?
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