I made risotto for the second-ever time last night. It tasted amazing, but it ended up being very sticky and gluey. I think had I turned the plate upside-down, it wouldn't have moved.
How can I avoid this next time? It was a very basic recipe, just arborio rice and stock, doing the ol' add some stock, wait until it is absorbed, add some more, till the rice is done.
I started by sauteeing some onion, celery, and garlic in oil, added the rice, then started adding the stock. About halfway through I added some chopped asparagus and a bit of lemon juice, too. I stirred in some butter at the end, too.