Risotto cannot really be rushed—after all, the rice requires time to cook—but we multitask for maximum efficiency. We simmer the rice in broth while simultaneously sautéing the aromatics, then combine the two. Some brief, vigorous whisking near the end replaces the continual stirring traditionally called for. The whisk’s tines stir up the rice starch, yielding the rich creaminess of a proper, steady-stirred risotto. We do employ the Italian technique of mantecatura, or emulsifying butter and Parmesan into the cooked rice for added velvetiness. When the risotto is ready, serve it immediately, ideally in warm bowls.