When the rice is done, put a clean cotton dish towel over the top to keep moisture off the top layer, turn down to 170-180 and keep it covered until you fluff and serve.

There is a way of producing v.good risotto without the heart ache. I do this exact method and i server each order separately. Its all to do with your prep and i had a v.good Italian chef show me this method. In getting prepped up before service take a baking tray fry off 2-3 large shallots (per 2k of aborio rice) in olive oil soften but don't brown add your risotto fry until it goes slightly transparent, add 2 ladles of white wine when the rice has almost absorbed this, Add a some stock depending on what its for let the rice absorb this then add the same amount of stock but wrap the tray in tin foil straight away an place in an oven for 13 mins @ 190c. When you take it out let it rest an you will have risotto rice that is only half cooked. In service treat it like uncooked rice and it will only take half the time if that. DO NOT cook it all the way when prepping it other wise you would have cooked out all the starch and it will make crap risotto.