A standard recipe of 4 servings uses 5 cups liquid (wine and stock) to 1-1/2 cups Arborio rice.
Prepare your risotto according to your recipe, but use only 3 -1/4 cups liquid. You will use the remaining 1-3/4 cups to finish the risotto. Cook on medium-low heat until 3-1/4 cups of stock is absorbed.
Remove the rice from heat. If you are going to use it within few hours, just keep it on side, covered.
10 minutes before serving