I've heard this more than once, but it's not true. Risotto is difficult to time if one is also making other things simultaneously, and this is why it gives a good indication of how well a restaurant kitchen is running: If your pasta and your friend's risotto are both just right, they're running a tight ship.
But the process one follows to make risotto, sautéing the onion and then the rice, adding warm wine, and then broth a little at a time until the risotto is done, is quite easy. And since the results are so good, it's an ideal family dish.
Lots more about Risotto and many recipes.


