Risotto! The bane of every culinary student. That hard long bit of arborio rice that needs to be cooked with liquid till almost dry, more liquid added till almost dry. Still more liquid added till almost dry. Add some cheese, salt to taste and you have either a sticky, gummy, gooey mass of rice OR something you can break your teeth on. You see more Risotto menu items in restaurants than just about anything. In case you didn't know, Risotto is a cooking method, not a type of rice. Now you know!
Mine sucked. I had a combination of both bad results. Gooey with cheese and under cooked. Hey, Rome wasn't build in a day. And, Risotto takes practice. So, tomorrow I'll stay after class and work on it some more.
To be honest, they have some good frozen Risotto at Trader Joe's.