What degree of liquidity should a perfect risotto have?

A perfect risotto is not a mound of stodgy rice on a plate sitting like a glutinous mound, nor is it a soupy liquid mess lying flat in the plate. It should be just about moundable, fighting to hold its little peaks from collapsing back into the rest. It should have no free liquid as the final application of butter and cheese, coupled with 3 minutes’ rest, will result in the broth coating the rice.