Originally Posted by GB
That actually does not even look like risotto to me. It does not look creamy. I am not saying that is really is not risotto, but it just does not look like it to me.
My guess is that you are doing things just fine. Don't worry about the color as long as it tastes the way you want it to taste.
Yeah I noticed that too. Mine turned out very creamy with a darkened colour.
Thank you very much for the clarification. I made a seafood medley Risotto last night and it tasted amazing.
I just need to work on the timing now, because letting it sit while other things finished cooking, it started to thicken very very fast.
Any suggestions in that regard? (other than serve immediately)