Jay -Risotto is my favourite all time meal, deathrow, last supper type thing. I have been eating and loving it since before I could walk or talk according to my Mom.
Diggin the flavours in yours , ya got the creamy and al dente on lock, although I personally like it much looser . What Italians call all'onda . basically waves or wavy.. So if you put it on a flat plate is should spread out and if you tip it , if should form waves but not be watery.
This guy here gives a masterclass on technique , although I am not so hot on the saffron in his recipe. I have never seen the rice he uses, but if you can source it try using Carnaroli rice some time. I find it is much creamier and more forgiving as far as overcooking or blowing out the grains than arborio.
mushroom risotto from about 2 months back.
Diggin the flavours in yours , ya got the creamy and al dente on lock, although I personally like it much looser . What Italians call all'onda . basically waves or wavy.. So if you put it on a flat plate is should spread out and if you tip it , if should form waves but not be watery.
This guy here gives a masterclass on technique , although I am not so hot on the saffron in his recipe. I have never seen the rice he uses, but if you can source it try using Carnaroli rice some time. I find it is much creamier and more forgiving as far as overcooking or blowing out the grains than arborio.
mushroom risotto from about 2 months back.