I've attempted a fairly standard wild mushroom risotto recipe a few times now, and although the flavor is good, I hven't been able to achieve that wonderful creamy texture that I've had in restaurants. I use the aborio rice, my own homemade chicken stock, white wine, and parmigiano-reggiano. The rice comes out very firm (more than al dente) and and doesn't seem to have fluffed up.
Am I not toasting the rice long enough, cooking over too low a temperature, etc., etc. Any help or advice will certainly be appeciated.