Yummy Risotto

To make this is easy, but you have to make sure to stand at the stove while it's cooking. Don't go answer the phone, door or screaming kid, and go to the bathroom before you begin cooking.

You will need:
A ladle, and a fry pan and a sauce pan
Rice - 1 cup feeds 4 ppl
Chicken broth - 2 cups (also veggie broth works good, beef, etc.)
Evoo
1/2 cup heavy cream (optional)
Corn, mushrooms, whatever you'd like to add (but it's good alone)
Salt (optional)

In a sauce pan, bring chicken (or other) broth to hot, but not boiling. It must be hot before it's needed.
In a frying pan, cover the bottom with a little evoo.
Add the rice, stir around in the oil, then spread evenly.
Turn on the burner to med-hi. Don't leave the stove.
Allow rice to sit for a few moments to toast. Beware, once it starts, it goes fast. Stir again and again until all the rice is nicely toasted.
Add 3 ladles of broth to the rice. Watch out, it bubbles a lot at first. This is the most broth that will be added; only one ladle-full after this.
Stir in the broth, watching the rice. Stir constantly. If you drag the spoon across the rice and it leaves a trail, it's time for more broth. If some broth runs into the trail, it's not time yet.
Add broth only one ladle-full at a time, stirring between until it's absorbed.

Rice takes a minimum of 20 minutes to cook. You cannot rush it; it takes 20 minutes to cook. Sometimes 25 depending on hotness of the stove.
The ONLY way to make sure rice is done is to taste it. You don't want it chewy, nor do you want it mushy. It should be a little 'toothy'. If chewy, cook a little longer, if it's mushy, you cooked it too long.

When the rice is done and the broth is gone, add the heavy cream and stir until it's all absorbed. If the broth is gone and the rice isn't done yet, use a little hot water.
If you want to add corn, mushrooms or meat, add it now, stir in.

It should move a little when you put it on a plate, you don't want it stiff. That's too dry. It should have a 'creamy' texture.

Serve immediately.