Instructions

Risotto

1. Put the rice in a heavy bottom saute pan, and add cold water, stock cubes, and the 1 Tbsp of butter.
2. Bring to a boil over high heat.
3. Immediately, give one stir and cover.
4. Turn the heat to low. (As low as possible) Leave the pan on the burner for 20 minutes without stirring or opening the pan.
5. After 20 minutes, open pan, and fluff rice with a fork.
   Rice for this dish should be slightly sticky.
   If rice is too dry or fluffy, add a tablespoon of water, and place back on low heat for a few more minutes.
6. When rice is thoroughly cooked and sticky, let covered pan cool to room temperature.

Cook The Meat

1. While rice is cooling, cook minced beef in an open Frypan until it is thoroughly cooked.
2. Crumble cooked minced beef finely.
3. Drain cooked meat in a colander and discard fat.

Combine Everything

1. Mix cooled rice, meat, cheeses, and melted butter.
2. Taste mixture and correct seasonings by adding salt and pepper to taste.
   (I use a lot of pepper, some people add a little oregano here.)
3. Add beaten eggs, and then mix thoroughly.
   You want the mixture to be about the consistency of play dough, albeit lumpy.