ooh, good word, unctuous.
it's a stretch on the definition, as it's usually used as a negative adjective.
i'm an expert by no means, having made risotto only a few times recently, but i conjecture that it was one of the following possible variables: the temp at which it's cooked; the size and shape of the cooking vessel; the method in which the liquids are added; the quality of the rice; and the method by which the rice is stirred.
my early attempts at risotto have been surprisingly successful. i dare say as good as restaurants. but it was a labor intensive pain the the, uhh, forearm. the best results were achieved by using imported italian arborio, chicken stock, butter, oo, salt, and shallots, and then nearly constantly stirring and folding the rice until it's completion in a 5 quart, stainless steel wide saute.
after the initial pour, liquid was added as the mixture began to thicken to an obvious point near sticking.
i tasted it so many times along the way that it was interesting to see how it was enjoyable in different ways, at different stages of doneness.
good question, alexr. i'll be very interested in the experienced answers to this one.