The secret to risotto, as Maria told me, is stirring: usa il cucchiao...sempre. Use your spoon...always; keep stirring.
Maria was the cook for the Nuzzo family who was ordered to teach me all her recipes. Then she was fired and I was tasked with cooking for the family six days a week. Thankfully she didn't blame me for the impossible situation and we stayed close throughout the year that I was there. And sometimes when I cook, I head her instructions in my head.
Make risotto with whatever you have on hand. Tonight I used sliced onions, fennel and kale with some langostino tails. Stir in the arborio rice - one handful per person you're serving and un'altro per la pentola (an extra for the pot). Maria's voice again. Add one ladel of simmering broth at a time, stirring, stirring, and stirring some more till the liquid is absorbed. Repeat until the rice is soft. Let stand for 5 minutes. Season with sea salt to taste. Stir in marscarpone cheese. Serve with shreds or shavings of parmesan cheese.