In order to get that beautiful, creamy consistency a good risotto is so noted for, I found 15-20 minutes of cooking time was not nearly long enough. The simmering broth must be added little by little, cooked and stirred till it's absorbed, then repeating this step, ladle by ladle of broth, until the risotto is tender but not mushy, the broth is absorbed, and the starches break down resulting in creamy risotto - however long that takes. In my case, it probably took twice as long as the recipe directed, but then I cooked this at moderate heat in order to release the starches slowly. The end result was a creamy risotto with great flavor, the perfect complement to the pork piccata I served it with.
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