Risotto All'Onda

A properly finished risotto should flow in a gentle wave ("all'onda") when you tilt the plate, not sit in a firm mound or pool like soup. Nico's red wine risotto nearly failed because he added too much stock late in cooking; too much liquid risks popping the rice kernels. 

Traditional Northern Italian risotto uses Carnaroli or Arborio rice toasted briefly in fat, deglazed with wine, then cooked with hot stock added a ladle at a time over 18 to 20 minutes. The final mantecatura step, beating in cold butter and grated Parmigiano off the heat, creates the signature creamy texture. If it seizes up, simply loosen with a splash of hot stock.