Wild mushroom and curry risotto

I read an article online that if you make risotto correctly, the rice becomes naturally creamy in the broth & wine when it cooks in due to its high starch content; and that you should never add butter or cream as the finishing step. I picked up some arborio rice from Whole Foods today. All the recipes that I came across seemed to have a similar theme going on... Some type of oil + rice + broth >> Simmer >> Add other ingredients >> Add other seasonings >> Simmer >> Add wine >> Simmer >> Serve For this experiment, I didn't use much curry since I only wanted to color the dish yellow and not have a curried rice dish; much like how saffron is typically used to flavor and impart color to the rice in a traditional risotto. This recipe makes 2 cups of cooked rice. Ingredients & Directions: 1 tbsp butter or olive oil 1 c. dry arborio rice Heat a skillet and add the butter. Once the butter has melted, add the rice. No, you're not cooking the rice in the butter. This is to keep it the starch in the rice from sticking to the pan. In a separate pot, rehydrate the dried mushroom with 1 c. boiling water. When softened, drain and reserve the mushrooms. Before the rice has a chance to burn and before all the moisture wicks itself away from the pan, add: 2 c. chicken broth 1 c. broken bits of dried mushroom Cook on low-medium heat and simmer for 20-30 minutes until nearly all the liquid has been absorbed by the rice. If you're going to watch the director's cut of Dune while cooking, stir and check the rice frequently. Add some white wine, no more than 1/4 cup or the alcohol won't burn off before its served When this liquid has all been just about absorbed by the rice or cooked off, turn off the stove and stir in 1 tsp curry powder. The curry taste mellows out when the rice sits refrigerated for a day or so. Salt to taste. Total cook and prep time: 40 minutes Notes: In the mushroom rehydration step, you can reserve the liquid as a mushroom dashi soup base for another dish. The curry powder could also have been added to the butter and heated until fragrant.