"Steve Pope" > wrote in message
> I'll quibble with "stirring continuously". I think you want to
> be stirring only about half the time, maybe even a little less.
> I think it can become too gummy with too-continuous stirring.
>
> There are a lot of possible outcomes in terms of texture,
> so a good prerequisite is having experienced risotto of the "right"
> texture (or at least, one that you would like to duplicate) so
> that you know what you're going for.
>
> Steve

I'm not going to quibble, but there are a few "correct" ways to get the same
outcome. Stir half the time, but perhaps with more vigor than stirring
slowly all the time. What counts is an end result that you like.