So I tried to cook risotto without butter and cheese, to try how it tastes like. Of course, this is only my second time cooking (i.e. first time cooking risotto) and my first was edible (if you know what I mean).
Well, not so bad since the risotto was edible, although I notice some things. Firstly, use hot (or at least room temperature) stock. I used one from the fridge and it makes the creamy texture to come out very slowly and very little. Secondly, butter and cheese would add the risotto flavor, so don't remove them.
I used beef stock which is why it is brown. Taste quite good!
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