Originally Posted by
corky
Maybe you didn't saute the rice long enough at the beginning. That sauteing step gets the rice to "open up" to absorb the liquid. also, you don't want to rush the absorption of broth--put a ladle or 2 in & let in absorb slowly over low heat & repeat.
That is the process known as rosolare or toasting. I also add my wine before adding the broth (after the rosolare process of course). I've never had a risotto take longer than 20 minutes to cook. It should be al dente and slightly pourable (but not runny).