this is the risotto i made on wednesday: comfort food after a long winter day.
what's wrong with it? it certainly looks good.
it's perfectly cooked: look at the grains, plump with stock but still perfectly separated, clearly "al dente". after all it has been made with love and care and the finest carnaroli rice. and it is a proper risotto con i funghi - butter, onions, rice, wine, mushrooms, stock, a bit of butter at the end, parmesan - not one of those concoctions which are called risotto out of laziness or ignorance or marketing or plain old scam (ehi, I am from Lombardy: we are precious about our risotti!).
so what's wrong then?
if the heart of a risotto is a good rice (leave arborio alone, please) its soul is the stock.
beef stock is the best, chicken stock is acceptable, vegetable stock is boring. i'm not talking cubes. real stock is essential. (ok, ok, i do sometimes use a good vegetable stock powder without glutammates.. i'm only human after all).
this risotto, made with an unfortunately bland vegetable stock, was a risotto without a soul.