"People just rush things," says Marco Pierre White, talking of course, about those times in the kitchen when we get impatient with risotto. "You don't have to ladle in the stock one by one, but you do need to give things time to settle. For example, you shouldn't immediately stir through the butter, you need to put it on and give it a minute to rest. A good risotto comes at the end of a number of steps done well."
from
http://www.stuff.co.nz/life-style/food-wine/recipes/80033797/Marco-Pierre-Whites-secret-to-the-perfect-risotto
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