I know a good quality arborio rice is recommended when making risotto and I found my risottos were either watery or overlooked when I used sunrice or supermarket brand rice. If you have the same problem, I have accidentally discovered that if you cook the risotto for 15 mins at 90 degrees and then a further 10 mins at 100 degrees you get a perfect risotto every time. This method also seems to eliminate the need to rest the risotto in the thermoserver for some reason
I don't use particular recipe either. Rather I use the formula:
380g rice to 1100g liquid
I then add whatever I want in appropriate order for ingredient eg cook onion and garlic first; add cooked chicken or baby spinach at the end etc.
I use the directions from the EDC mushroom risotto other than the temp and time.
Hope this helps someone
