Another beautiful recipe by Margi!
I live in Pavia, one of the rice heartlands of Italy, so i LOVE risotto.
I'll follow your recipe, but I'll stir the rice a little more then 30 seconds, to toast it well; the more you toast it, the less it will absorb the other ingredients, but the grains will result more firm. I like it this way, even if it's a little heretical.
And I'll add some red wine after toasting the rice; can't have a risotto without a good wine, I'm a maniac