I make risotto maybe once a month, usually arborio rice with a basic chicken stock I keep warm on the stove next to it. I stir pretty constantly and add the stock in small amounts like every recipe says, but by the end it's always thick and gluey rather than that loose, creamy texture I keep seeing in videos. I've started wondering if it's the rice brand, the heat level, or just how much I'm stirring.
Is there one specific step people usually get wrong that causes this?
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