whats the best risotto??

[suse]

There's your problem Netix.

It's critical that you use a proper risotto rice like arborio. These have a much higher starch content than other rice varieties and like Bear said, it's the release of starch that gives it the creaminess. The stock should be added a little bit at a time, and stirred continuously, only adding more when the last lot is absorbed. Yes, it should take a while, and I find that risotto usually uses more liquid than directed. Good things take time, and like a proper custard, or good gnocchi, it's worth doing properly.

It also helps to gently fry the rice in the butter or oil until the grains are translucent, then start adding the stock. I usually add a good splash of white wine before the stock and reduce it.