My H had a couple f friends over today one who is a caterer. The general consensus was a good first effort but it needed salt.
You might want to try the instant pot the second time around. I’m sitting here eating a bowl of instant pot risotto I made for myself tonight, and I honestly do not have enough experience with risotto to know how it ranks on a scale of risotto-ness… but it certainly tastes good. And when I don’t have to spend a bunch of time blending and stirring, I feel more willing to try again and experiment with different options.
@Singersmom07 , do you have the links for your red and white risotto recipes. Both sound delicious!
I basically follow these. https://www.pressurecookingtoday.com/pressure-cooker-risotto-bolognese/
https://www.merrygourmet.com/2010/03/shrimp-risotto-with-peas/
I make risotto a lot, so I’ll add a few bits of advice - add just enough liquid to loosen up the rice, not drown it…for me, that’s a scant ladle’s worth. When you’re ready to add more broth, the rice should resist slightly as you scrape the side of the pot - a moment before it’s actually too dry. Doing this way creates a really creamy consistency, while still preserving the al dente center of the rice. Also, the broth needs to have flavor (but not from salt) - beef or a hearty vegetable stock with mushrooms, or chicken broth with veg or seafood additions. I make a tomato based risotto with tiny meatballs (the same meatballs I use in Italian wedding soup) that is very good.
I make mushroom risotto with regular button mushrooms, but add some reconstituted porcinis for flavor. And lately, because we got a small bottle of it at a truffle themed restaurant meal, I’ve made it with a bit of truffle oil - yum!
I’m another one who likes the meditative aspect of slowly adding the broth and stirring. You absolutely should use arborio rice to get the right texture. I always have homemade chicken stock in the freezer so that’s what I use.
I recently had a corn risotto at the Bouley Cafe in NYC - it was delicious.
:(( risotto! My Mr. grew in then land of rice pilaf. Sticky rice is anathema to him. I love risotto but I can’t justify making it just for myself!
I have a cookbook devoted to risotto called–unsurprisingly 
– Risotto, that emphasizes the basic method and then has many variations to inspire you.
I love risotto. I just made shrimp risotto with saffron and mascarpone the other night.
Unfortunately, I really shouldn’t eat that much carb, so at this point it is a very occasional treat when there are others around to eat most of it.