Risotto where did I go wrong?

[Lightsabre]

I love risotto and tried cooking one last night for the first time (Jamie Oliver basic risotto recipe). It didn't turn creamy and had an alcohol taste although I thought I'd cooked the alcohol off completely. Used Sainsbury's Arborio rice.

Where do you think I went wrong? Are there any other risotto recipes you could recommend?

pan probably wasn't hot enough when you put the wine in, it should basically steam up and be pretty much gone before yiou have chance to stir it in

I sweat the soffito in a little oil (buy it frozen in tesco...such a wonder!!)
then increase the heat, and add a mahoosive bit of butter, add the rice and shimmy it about in the pan until it's almost toasty and starting to catch a bit on the bottom
add wine...which deglazes the pan and steams up everywhere
add in any stuff that needs to cook (chicken/burly mushrooms that sort of thing
add some stock and commence the stirring/adding more stock/stirring/adding/stirring/ adding

Or get an instant pot, clamp the lid on once all the ingredients are in and set the timer for 6 mins, come back to perfect risotto with no effort at all! :o

Heat needs to be high at the beginning. Your stock also needs to be hot.

I found the Guardian recipe a good start -

www.google.com/amp/s/amp.theguardian.com/lifeandstyle/wordofmouth/2010/may/06/how-to-make-perfect-risotto

I've had a look at the recipe. It suggests two wine glasses of wine or vermouth- I think one is sufficient. For creaminess, you need to stir vigorously throughout the cooking

Thanks for the swift replies. I halved the amounts (which I should have mentioned earlier). The pan was hot when I added the wine and there was a lot of fizzing and steam whilst the wine evaporated. I used a Waitrose ready made chicken stock and now thinking it might have been better to use a hand made stock. I did loads of stirring but never got the usual creamy texture. I wonder if it was the rice I used.

I use Sainsbury's rice and shop bought stock for risotto a lot and it's always good.

I think the key things are pretty much continuous stirring, hot stock, and giving it 10 mins at the end to rest and absorb some more butter, with the lid clamped on.