Sounds like you had the heat too fierce then. Risotto is a simple dish and
thus relies on quality ingredients, most noticeably the stock. I haven't
found anyone who likes seafood that doesn't enjoy a prawn risotto made with
their shell stock.

"jmcquown" > wrote in message
...
> The one time I made risotto (aborio rice) I had to stir it constantly.
> Could have been the stove, I suppose. Or could have been the cook LOL
> But
> it required constant stirring and constant additions of stock and it was,
> in
> the end, just rice with vegetables cooked in stock. YMMV, obviously.