I'm having trouble keeping the grains separate and al dente. Is there a secret in the amount of liquid added/length of intervals between additions/knowing by the eye when to stop the cooking? I've been using the instructions from Marcella Hazan's cookbooks, but apparently not properly--my ideal is the absolutely perfect texture of Zuni's risotto.
Has anyone found a way to reheat risotto? Or tried browned/sauteed risotto cakes?