I had a question I was hoping someone on here might be able to help me with. I've been trying my hand at risottos lately and I seem to be having an issue with the color of them once their done cooking. I'm making a basic parmesan risotto, so nothing fancy, but when it's done cooking, the color of the risotto is always a shade of light to medium brown (almost the color of the stock) instead of "pearly white" as I've heard it's supposed to look.
As far as the cooking process goes, I'm sauteing the onions in olive oil, then I add the arborio rice for a couple of minutes without liquid, adding wine and stirring until it evaporates, and then adding chicken stock, one ladle at a time and cooking until it evaporates, for approx 20-25 min.
Anyone have any ideas what I'm doing wrong ?