When the rice is ready, put the fire off and add the grated Parmigiano Reggiano and butter to it. Mix very well, until the rice becomes creamy. Make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky. You can do that by adding 1 or 2 extra tbsp of hot water/stock if needed. Check for salt and season to your liking.