I am really exciting about making my first batch of Risotto tonight. It is 10:30 PM in Colorado and I am a little tired but I want to master this process. It seems like a wonderful way to put to use up the stock that is building up in the fridge and freezer. I am interesting in the method one Italian chef uses were since he knows how much stock his rice will absorb he just puts in the right amount of stock and lets it cook by itself without stirring. I have no problems with the time it takes to get the weight of the rice perfect and the stock measurement and temp and time, I like that kind of thing. The idea of saving all that stirring time after honing in all the parameters is of interest to me. Any information related to the above inquiry would be appreciated.