Wew lads, I tried making some black rice risotto. Short story: I fucked up horribly. Long story: here's how I fucked up horribly, could someone please tell me where I went wrong? (I've made risotto before and had it turn out fine, idk what went wrong this time)
>Measured out and prepared ingredients (1 cup black rice, 4-6 cups of beef broth, 1/2 cup Parmesan cheese, some fresh basil, pine nuts, butter, garlic, onion, shiitake mushrooms)
>Pan fried the mushrooms in a skillet while I sauted the minced garlic and onion over medium-high heat
>tossed the Parmesan, basil, and pine nuts together with some salt and pepper and set aside for the end of cooking
>after onion turned translucent and started to carmelize, tossed in black rice. Stirred to coat it with the butter and let it toast for 5 minutes
>deglazed the pan with 1/4 cup of a mixture that was 75% beef broth and 25% balsamic vinegar (not 21 so I didn't have access to wine)
>after letting the deglazing mixture reduce down completely, began the process of ladling in one ladle of beef broth at a time while constantly stirring, letting the broth completely absorb before adding another ladle (I was keeping the broth hot in a saucepan on the back burner)
If you haven't worked with black rice before, it's cooking time is similar to brown rice, except even longer. Takes about 45 minutes to cook when steaming it so it should take a similar amount of time making risotto
>an hour and a half later, the rice is still fucking raw. it had softened a bit, but it was still like eating raw rice
>2 hours: finally gave up, after going through EIGHT cups of beef broth trying to get this shit to cook

Please, what did I do wrong. Was I cooking at too high of a temperature when doing the ladling? I had it over medium to medium-high heat, each ladle full of broth was reducing and cooking off in about 5-7 minutes.

>tl;dr
just read it please