Risotto Part Two
After I sweat the aromatics and cook the rice for a little while, I usually deglaze with some wine. I never measure this at home. I pour in enough to just cover the bottom of the cooking dish. Then I reduce that by half and continue adding liquid. Here is an interesting point. I tend to add the liquid in the volume equivalent to the rice. So in this instance, for example, I added the stock one cup at a time. It usually takes four additions of liquid to cook the rice. Be ready to serve this right away. It does not improve with time. 
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