While your post is sparse, I really like the core idea at play. I think cooking is a really useful skill that can simultaneously be very enjoyable. I would be interested in what details you will add. What kind of risotto? Will you be making it to comply with any specific dietary constraints? What do you already know about preparing that region's cuisine? For that matter, what region is risotto from originally? And finally (and perhaps most importantly), will I be able to help you eat the finished product?
Math Student Teacher working at Rancho Buena Vista High School