A good risotto moves like a sauce with rice inside it, not rice wearing sauce.
Toast until the grain smells different
The first useful signal is aroma. Dry heat warms the grain, tightens the surface and creates a nutty scent. Add liquid before the rice smells toasted and the finished dish can feel flat.
Hot stock, small decisions
Stock should arrive hot enough that the pot never falls out of its simmer. Additions do not need to be ceremonial; they need to be measured so the rice spends most of the cook surrounded by just enough liquid to release starch gradually.
Finish off the heat
The final gloss happens when butter, cheese and the remaining liquid emulsify without aggressive boiling. Pull the pot early, rest it briefly and adjust until the rice spreads on the plate without running.
