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Order is key, and with risotto, it's important to add things in stages. Start off with the aromatics — like onions, shallots, or scallions. Cook them for a few minutes in some olive oil, until they're translucent and fragrant. Then, add some veggies (if you're using any), garlic, herbs, a knob of butter, and cook for a few minutes until the veggies are tender. Last, add your rice.
Stir the rice until it's fully coated with the veggie mixture. Toasting the rice shouldn't take more than a minute or two, so be careful not to let it cook like that for too long. Otherwise, it'll burn.
The wine will provide the boost or flavor and acidity that risotto needs to achieve peak deliciousness. If you don't want to use wine, you can replace it with lemon juice. When the wine is cooked off, start adding the stock.
That's really the secret to making a good risotto. Don't try to rush the process by adding a lot of stock to the pot at once. If you do that, your risotto won't cook evenly and the whole thing will turn into a soupy mess.
Once it's absorbed, continue to add more stock little by little, just enough to cover the rice each time.
This should take about 15 to 20 minutes. You'll know it's done when the rice still has a little bit of firmness left in it and the texture of the dish is creamy.
Give it a good stir and serve right way. Enjoy!