Why do I add stock to risotto slowly?
All due respect, it's a myth.  You don't need to add liquid slowly.  Perhaps there used to be a reason (maybe years ago rice was processed differently), but at this point you're pretty much wasting your time constantly stirring.
Many cooking publication/blog has a &quot;no stir&quot; risotto.  You can check out Serious Eats - which has a great breakdown of why risotto can be cooked w/out stirring every minute, and Cook's Illustrated - though CI doesn't have any of their usual &quot;science&quot; notes.
Yes, people call the &quot;no stir&quot; a half way risotto, or say that the technique is what makes it risotto.  But it's only backed up by tradition and hand-waving, &quot;The starch is on the outside, so the grains need to rub each other.&quot; Of course the grains need to rub each other, and you probably still sear your meat to &quot;keep the juices in&quot; too.