re: I don't get the love for Risotto

1. Rice by itself, either in butter or olive oil. I typically try to toast it a bit with spices before being forced to add the butter or oil (to avoid the grain burning). Probably doesn´t even last a minute. Once with the butter or olive oil, or both, possibly you´ll do this a MAX of three minutes or so. Nothing else. No liquids. This may not be kosher, but it´s the way I do it, and it works.
2. Add your wine, slightly covering the totality of the rice. When wine has evaporated and impregnated the rice.............
3. Add your ´sweated´onions and mushrooms. Add very little liquid, as your sweated onions and´or mushrooms have alot of wáter. Whatever you add, make sure you´re slightly covering the totality of the rice. Also, I normally use mushrooms only, as I think onions overpower both the mushrooms and the rice.
4. NEVER STIR. Always sauteeing, swirling, shaking, flipping.
5. Keep adding your caldo or stock, when previous liquids look to be nearly absorbed. Again, only to barely cover the totality of the rice.
6. This process should take 17-18 minutes.
7. Take off fire. If desired, now add your cheese.



This works for me every time. I hope it helps.