See the basic Risotto con Parmigiano recipe. The whole process, not including heating the stock, should take 30 minutes. Sounds simple, and it is, so why should it be perceived as difficult? Because it is a rigorous and inviolate methodology you must not deviate from it, or you will at best have an ersatz risotto and at worst a vile glop.
© 1996 Alastair Little. All rights reserved.