A first attempt at risotto. It was pretty good--the flavors were all there--but the process left the textures a little off. I love risotto and view this as a recipe that can be improved to perfection! (Also the parmesan on top is an absolute dream, do not omit this.) Even half made too much, so I fried up little breadcrumb-covered patties the next day and the answer to that is YES.
Notes: Halved this and it was sort of difficult, because I used a big pot. It doesn't need a big pot. Even quarter it if it's just for yourself, cause leftovers while good are not an everyday sort of thing.
Technique to try next time: add in mushrooms/leeks at the end rather than leaving them in the whole time, they'll be crisper. Do the wine first. Toast the rice for a few minutes in the pan before adding liquid; and don't have the heat turned up so high. This is going to take some refinement, I can see that...
To creaminess
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