Thanks to some great tips I saw on here (especially for risotto as a "method" instead of a "recipe") I made some for the first time the other night, with portabella mushrooms in it, and DH scraped the bowl (something he NEVER does).
To make sure it was done, I sampled a grain or two and declared it al dente. However, when I ate a whole spoonful at the table, the texture got a little weirder -- when I got to the center of multiple grains of rice, it had an almost powdery texture, like the insides were dry.
Did I not cook it enough? (Or too long?) I cooked it maybe 15-20 minutes, and lost track of how much stock I used. Also, I didn't use the best quality rice, because I was in a hurry and just grabbed whatever Publix sold -- it is labeled "risotto" rice however.
I've still got lots of rice left, and don't feel like hunting for different one, so I'm hoping you tell me I just didn't cook it enough. ;-)