i would say you are definatley not cooking long enough. i use butter not oil as well. i start a pan with butter and cook the rice a little before adding stock. use warm stock not cold as it will quicken cooking.

If it’s crunchy rice, I’m guessing you’re just nit cooking it long enough. It does take a little bit of time

I would say more liquid and keep the heat low.

In a pan stock added gradually, lots of stiring and patience.. if it is still a ‘disaster’ then cover the pan and leave to sit on the warm stove and the steam should help soften any hard bits.

Sounds like more stock and cooking it longer. There is also a recipe for baking risotto in the oven which is fairly fool proof – just google it.

yeah add heaps of stock. even before cooking the rice, let it soak and then rinse it off.

Sounds like you are possibly not cooking it long enough. I start with a little butter in pan with rice, cook until outside translucent. Slowly add stock, stirring as you go, then add other ingredients (pre-prepared e.g.: shredded cooked chicken, corn cut off the cob, finely sliced sugar snap peas and diced carrots etc) season to taste and add a little cheese for a creamier finish if desired. Always check the rice before serving as it is better soft – add a touch of water if you need to help the rice cook as the volume of fluid required depends upon the rice you are using and how much the other ingredients absorb too. Hope this helps.

I use plenty of liquid in my risotto and gradually keep adding liquid and stirring. It does have to be constantly stirred, watched and checked. Plenty of liquid is my key to a great risotto and it is not crunchy.