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The bar under the name is the map. Swipe it sideways if a destination sits off-screen. On Tonight, the button pinned to the bottom cooks the lead dish.

  1. Tonight — What you can cook first, plus drinks that fit the same shelf.

  2. This week — Five dinners from the shelf, urgent things cooked first.

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  5. The pantry — Start from one ingredient: what it does, and everything built on it.

  6. Out of it — What to use instead, judged by the job the missing thing was doing.

  7. Photo review — Review a demo shelf photo and confirm every item before adding it.

  8. Flavor Lab — Pairings with a track record: classic matches and the mixology behind them.

  9. Wild cards — Combinations with no tradition behind them, only shared aroma notes.

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Keep it on the home screen

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After that it opens as Kitchen & Bar, not a browser tab. Inventory stays on this device.

Dinner · 35 min · 2 as a main

Parmesan risotto

The open bottle of white and a box of stock. Stir, add a ladle at a time, and stop while the center still has a chalky bite.

The sheet · 2 as a main · 35 min

medium

Why tonight. The open bottle of white and a box of stock. Stir, add a ladle at a time, and stop while the center still has a chalky bite.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • rice
  • white wine
  • parmesan
  • butter
  • onion
  • stock

Method

  1. Onion soft in butter, then the rice, dry, stirred a minute until the grains look chalky at the edge and glassy in the middle.
  2. White wine first and let it go completely. Then hot stock a ladle at a time, stirring, adding the next only when the last is nearly gone.
  3. Eighteen minutes, roughly. Stop while there is still a chalky bite in the very center — it keeps cooking off the heat.
  4. Off the heat, cold butter and parmesan beaten in hard. It should slump on a tilted plate. If it stands up in a mound, loosen it with more stock.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

rice
Starch that either steams or fries, and the two want opposite things.
white wine
Acid and a little sweetness for deglazing, and it should be something you would drink.
parmesan
Salt, fat and savory depth in a form that keeps for months.
butter
Flavor and body in the same spoonful.
onion
The base under most of this library.
stock
Body, not flavor — that is the part people get backwards.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy rice and white wine workBack to the ranking