Rice cookers work really well. Especially when the rice cooker is me. Some assert risotto is my signature dish. Certainly I found it a perfect dinner dining
solo in Milan. Risotto Milanese three or four times a week, and all things considered a very fine arrangement. If I see an exotic preparation, I'm going to try it. Word of warning about risotto al nero di seppia e gamberi — squid ink is <ahem> indigestible. Use your imagination.
What proper risotto is to me is my undivided attention until it's ready to serve. This means a lot of tap dancing in the kitchen that everything goes to the table exactly on time. A French expression for "to die for" translates as "nail you [bum] to the floor" and that is my asparagus risotto. A first course. Prepare for gastronomic bliss, the table's open