Risotto is typically a Northern Italian dish, Piemonte and Veneto regions are the two more famous terroires, so you'll find many recipes with indigenous and rich ingredients. Gorgonzola and radicchio, duck sauce, and many seafood applications that include dishes very similar to neighboring Spain's paella.

Some "risotti," plural for risotto, call for accompaniments to be cooked in from the beginning, like sausage and red wine for example. We prefer when cooking the protein, in this case prawns, separately and then add them on top to finish the dish.

The reasons you stir pretty much constantly are to "bloom" the individual grains of rice and create a nicely starchy texture, and also to keep the rice from sticking to the pan, hence the extra chicken stock to "keep it wet."

Remember, for those very special guests that risotto is gluten free. And you can cook pretty much any/everything with risotto. Risi e bisi, rice and peas, is famous in the Veneto. Mushroom risotto in the mountains. You may want to top your risotto with grilled ribeye steak and or crispy pancetta, Italian bacon. You're the chef! Now go make it happen!