"FERRANTE" ha scritto nel messaggio > Every time I watch "Hell's Kitchen"
and Gordon screams at the "chefs"
> because they cannot make risotto properly, I get the impression that
> it must be a difficult dish to make. Is it?
> Mark

I posted a lamb risotto recipe last week here which includes the what to
look for etc. that I tell my students. It was lamb because that was the
latest I'd made and I love it. Any other broth/stock can be sibstituted.
Risotto does not have to have bits of solid food in it, although it often
does. It does live or die on the quality of the broth and I always use
homemade except for occasionall Better than Bouillon in what I call Legal
Cheats Risotto-- published on Group Recipes.

It is not difficult but don't screw with the recipe timing and procedure.
Consider it a meditation opportunity. There is nothing more comforting on
cold wet days.