I just tried cooking risotto in a slow-cooker. I understand that method makes the texture a bit mushy, but that wasn't the problem. Problem: it had zero flavor. I've never cooked risotto before and so figured it was the recipe. I've gone through several recipes online, and the basics were the same. I'd assumed I'd find a lot of spices to make the difference, but there really weren't any. Any suggestions? This recently happened to me with an epicurious.com recipe for tequilia shrimp, which was as basic as it gets and which got near-universal raves. Only two people - now, including me, three - found it totally bland. I'm guessing I'm the common denominator here and wonder if anybody knows of any common mistakes made when making risotto (or, for that matter, tequilia shrimp?!)?