They don;t turn out as 'creamy' I guess for want of a better description, Bear. Well, not as creamy as maybe I am expecting.

I used to have a risotto cookbook (may still have it in the shed, but I'm pretty sure I discarded it for lack of use) and tried making one or two from that, but I wasn't very happy with the result.

When I make 'risotto' (or should I say 'a dish with rice in it that looks like it could be related to risotto'), its just got onion, butter, rice (whatever is in the cupboard, not even risotto rice ), stock (read: water and stock powder), tin tomatoes, maybe some tomato paste, and herbs. Pretty sure that's it. Soften onion in butter, add rice, stir well to coat, add everything else, stir often on low heat until rice cooked and water absorbed. Add grated cheese (usually tasty, not even parmesan! ) at the end.

When I have tried to make 'proper' risotto (hot stock/liquid, added a bit at a time), it took AGES to cook, and the rice didn't even cook properly with the directed amount of liquid.