It's a funny thing, really, and I don't mean to imply that I'm upset, I'm not. Usually, things like this upset me a great deal, but I'll tell you why this hasn't.
First, I came at this with virtually zero knowledge of risotto. I'd vaguely heard of it, and only saw my first picture of it after joining here. To say I knew nothing would be very accurate.
I saw a recipe (while searching things to make with squash) and figured now was the time.
Normally, I'd have done a bunch of research first, then gotten horribly flustered, and abandoned the idea before I started, but I didn't do that. I just looked at the recipe, thought, "Ok, seems easy enough," and carried on.
Now to this morning: I went out and read seven articles on making risotto. Not recipes, but articles on the hows and whys behind risotto. I learned:
1. The correct ratio of stock-to-rice is 2.5 cups stock to 1 cup rice...except that no, this other chef says it's always, always 3.5 cups stock to 1 cup rice...except this other chef says it's around 3 cups stock, a little more, a little less.
2. You must always, always constantly without fail stir the rice while its cooking, or it will fail...except this other chef says you must never, never ever constantly stir the rice, just stir enough to keep it from sticking, or your rice will fail.
3. Risotto must never be cooked more than 18 minutes, ever...except when this chef over here says 25 minutes is the magic number...until you read this other article, which states 30 minutes, no more, no less.
The one thing they all agreed on..."You must do it my way for perfect risotto, every other way is completely wrong!"
That's why I'm not too fussed - obviously, if these people can't get it straight, what hope have I? That, and the fact that, except for rice pudding, I'm not that keen on rice anyway, so I don't feel that I'm missing out on something that I love. I've got my big container of risotto rice, and I'll keep practicing, and keep failing, until it's gone.
I will say this - this is only the second time in my life that I've had squash that I actually liked the flavor of, so that's a win.