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The flavor of this risotto was spot on for us. The balance of the saffron, cheese, butter, salt, and vinegar was perfect. I even reduced the butter by two+ tablespoons because, you know, butter... However, the texture wasn't to our liking. I used arborio rice because that's what was available. I'm not sure if we're just not used to truly al dente rice or if I simply cooked it incorrectly. I'm going to order carnaroli rice and try it with that because the flavor was so delicious. The header notes that using arborio can yield delicious results with "careful cooking," but I'm not sure what that means exactly. I followed the recipe as faithfully as possible, so I'd love to know if doing something different with arborio would make the difference.