I love risotto, I don't find it diffucult to make, but I'm not thrilled with the flavor that I get from my recipes. My risotto always comes out with an odd tang to it, sometimes almost metalic. It just doesn't have that creamy silky taste that I find in a restaurant. I think part of the issue may be the kind of wine I use (chardonnay) and possible the parmesan reggiano.
So, is this just me? Or have others experienced this and found ways to correct it?