The method of cooking risotto results in a creamy rice, with each grain separate and still firm to the bite. The hot liquid is added slowly, while the rice is stirred constantly, and must be absorbed after each addition before more is added.
Use a heavy-based saucepan, preferably with rounded edges at the base to prevent the rice sticking in the corners. It needs to be big enough to accommodate the rice, which will swell as much as three times. The stock for adding must be kept simmering next to the risotto pan, to prevent any slowing down of the cooking process. The cook has to devote 15–20 minutes at the stove, gently stirring the rice, but it is worth every minute.