I want to hear how you cook your risotto. I have read and have been told after toasting your arborio rice or other put in your wine and let it evaporate. Great. Stirring in the stock a little at a time till evaporated then adding more created a risotto unlike I had in Italy. It came out with all of it's starch in the pan. I have found toast 1 1/2 cups rice 5 -7 min in oil untill sort of dry when it scoots around the pan. Add about 3/4 cup white wine ( warm ) and let completely evaporate then adding 4 cups of hot stock and leaving it uncovered not stirring for around 17 min on a good high heat worked out fantastic . No cheese ,no butter. Am I doing it right?