Ditto on the risotto.

But it's actually the constant stirring that ....s it up. I used to go the traditional way on a skillet, but now I just use a heavy pot or saucepan (initial procedure of sweating onions and rice is the same), add half the liquid, use very low heat on the burner (lowest or second lowest setting-the water should be barely simmering), shut the lid, set the timer for 10 minutes and go away, have a taste, then add the rest of the liquid, stir, and then set the timer again for 10 minutes. Takes about another 2 minutes to finish afterwards (add cheese, stir, pour onto plate, add more cheese, serve). This is for a 3/4 cup portion so adjust times as needed.

Of course you can avoid this PITA by par-boiling.

You only need to check on it once every 5 minutes and give the pan a really good shake and give everything a really good stir (to make sure nothing sticks and burns).