Tip #1: Fry the rice before cooking
For a perfect Risotto, we recommend simmering the rice with onions and some butter or oil before cooking. This gives the rice a rich flavour, but has another secret benefit: the rice grains are connected by the starch, and frying prevents the rice from sticking together later. Instead it turns perfectly creamy!
Tip #2: Not too long, not too hot
Pay attention to your cooking temperature! It should never get too hot, but shouldn’t be so low that your Risotto takes twice as long to cook. The ideal temperature for cooking is about 70 degrees, so the rice is lightly simmering.
In order to retain the creamy texture, don’t simmer for too long. After 15-20 minutes the rice should be viscous. If the rice runs slowly from the spoon as spaghetti falls off the wall, then it is "al dente" and at the ideal firmness.