<http://schema.org/description>
"To give rice more character so that it can stand on its own, saut\u00E9 the grains briefly in butter, then simmer as usual, but with herbs and onions, and chicken stock or beef stock rather than water. Note that this is the French risotto, not the Italian method.\n\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/braised-rice-risotto>