Risotto

Shake jars vigorously right after cooking to release starch and keep grains loose.

Add a splash of hot stock in a skillet to loosen before serving; the starch tightens as it cools.

Season lightly in the jar and adjust salt after finishing to avoid overseasoning.

Line a sheet pan with parchment, spread the hot risotto, and chill quickly before portioning.

Keep your hands wet when forming arancini to prevent sticking.

Double-coat in breadcrumbs for extra crunch if frying.