In response to;
“A Risotto in Winter: The trick with risotto is learning how to cook it right, which takes a certain amount of … http://dinersjournal.blogs.nytimes.com/2012/01/06/a-risotto-in-winter/“.
Looks great, but the actual risotto seams more than a bit “al dente” or in plain terms, raw.
Risotto in the true Northern Italian way should be creamy and lusciously smooth!
Try my simple, yet authentic Risotto recipe, (with variations):