My students made risotto in class yesterday. The technique is simple: add liquid a little at a time and stir, stir, stir. The hardest part for them seems to be knowing when to pull the pot from the heat. You want the rice to remain a little al dente (that is, with a bite) but still have the creaminess that makes risotto wonderful. To do this, make sure you the last bit of liquid you add, doesn’t absorb into the rice (so take it off the heat). You can leave it simple… maybe just finish it with a little butter and Parmigiano… or be creative and add any ingredients you’d like… maybe fresh herbs or pancetta & peas or mixed veggies. Give it a whirl and let me know what you think!