Risotto requires close surveillance, so prepare all the ingredients before you start cooking. Once you begin stirring, you won’t have time to grate cheese or to stray too far from the stove. Follow these additional tips for success.

--Use a wide, heavy pot. A heavy bottom is essential for even heat distribution and to minimize the risk of scorching. A 9-inch-wide pan, such as a small Dutch oven or deep sauté pan, rather than a saucepan, allows for proper evaporation, which produces a flavorful risotto with appealing texture. You also need an 8-ounce ladle and a long-handled wooden spoon.

--Use caution when adding the first ladleful of liquid. It can create a blast of steam that can cause burns.

--Depending on how creamy you like your risotto and the rate of evaporation, you may not use all the broth called for in the recipe. On the other hand, you may need more liquid. In that case, add a little boiling water to achieve the desired consistency.

--Just about ay grain with a cooking time similar to rice (about 20 minutes) is a good candidate for risotto. In addition to using the popular Arborio rice, try risotto made with bulgur, quinoa or millet. Estimate 4 to 5 cups of broth for each cup of grain.

--Flavorful broth is a key ingredient. Homemade broth is ideal, but few of us enjoy the luxury of a constant supply in the freezer. Canned broth is fine, but because broth becomes concentrated during cooking, be sure to use the lower-sodium variety. For the same reason, dilute canned broth with a little water so that it doesn’t taste tinny once it has cooked down. A good way to freshen and doctor canned broth is to precook any vegetables that are destined for the risotto in the broth.

--Leftovers from nontraditional risottos made from various grains and pasta can be reheated in the microwave. However, traditional rice risottos become gluey and unappealing when reheated. If you have leftover rice risotto, use this sticky quality to your advantage: Form risotto into patties and cook them in a little olive oil in a nonstick skillet until browned and crisp.