Milan, where risotto comes from, being my second home (and my heart's first home) I've had more risotto recipes and variations than all of us together have had hot dinners; it is VERY important to put the stock in one ladle at a time. I've even been told it's important to stir clockwise and NEVER anti-clockwise. And the stock has to be rabbit stock, not chicken.
Actually, I don't always do this if I'm on my own in the kitchen, but Italians like to be around when cooking is happening (after all, it's their religion, and rightly so). They are intensely curious on all culinary matters, and extremely critical if you don't do it exactly as they would. (Even if the end result is the same).
One I haven't had the courage to try yet is strawberry risotto. I have a feeling it is a good one, but have other uses for strawberries. Zucca (pumpkin) is one of the best, and an autumn favourite in this household.
:P :P :P :P :P