Risotto really resonates with lazy chefs

I am a sloth when it comes to grocery shopping. For three consecutive days recently I ate fang bian mian (instant noodles) and frozen jiaozi (dumplings) because I couldn't force my legs to the market a minute away. My refrigerator is often empty except for a few staples such as onions, butter and eggs.

Still, I need a proper home-cooked meal at least once a week, which makes scrounging for dinner without a lot of ingredients very interesting. At times in my quest, however, I stumble upon accidental wonders.

Risotto was one of those surprises a few weeks ago. One of Beijing's angry downpours left me with no desire to go outdoors. A quick look in the kitchen indicated that I had half an onion, a few cloves of garlic, a bag of rice as well as some mushrooms and a hunk of salty cheese that were both about to spoil.