Rice – Firm risotto using generic rice. Is it possible

It's the starch that gives risotto its creamy texture. If you try to do it with regular rice with low starch there is no way you have that texture. Stirring is to prevent rice from sticking and it is not necessary (at least not constantly).

In the Do The Rice Thing episode of Good Eats, Alton Brown says:

I have to tell you, I've tinkered with risotto quite a bit, and I really don't think that that whole constant stirring thing is necessary.

Okay, here's what movement does in the pot. Now, as the kernels rub together in the hot liquid, they literally scrub off some of their starch, okay? Now hot liquid is added slowly because if it were cold, the starch wouldn't come off. And if too much gets added at once, the rice kernels would never make contact.

Now, I find that occasional stirring keeps the heat and moisture evenly distributed, but gentle pan shaking creates a better gravy.

I started not to stir (I mean constantly) the risotto after I watched that and it turns out great. However, slow addition of the liquid is still necessary.

Time has nothing to do with cooking risotto -- you cook it 'til it stops absorbing liquid. I don't even cook by amount of liquid added, as it's more a cook-it-until-it's-done type recipe. When the rice stops aborbing liquid well, it's generally done, but an occassional check for texture never hurts.

Type of rice will affect things, as will elevation from sea level, temperature of the cooking vessel, and surface area of the cooking vessel.

See :

• Why do I need more time and liquid than my risotto recipe calls for?
• How should I prepare Risotto