Recently I've been making risotto using this recipe
https://www.theguardian.com/lifeandstyle/2018/apr/26/no-stir-risotto-recipe-felicity-cloake-masterclass but finding it a bit mushy at the end because I have to stir it to keep it from sticking.
So tonight I made a bastardised version of that and the advice in this thread which I record here for posterity:
1 softened shallot in butter
200g carnaroli rice (not rinsed), heated on the shallot
A splash of vermouth. When that's gone:
400ml of stock (mine was made with 2 TSP of veg bouillon
Stir once. When boiling I turned it off (it's in a cast iron pan)
Once most of the liquid was absorbed I added another 100ml of stock and turned the hob on again briefly while I cooked my fish.
Butter and parmesan stirred in at the end.
Much better.