The restaurant trick is to make your risotto about 80 percent of the way -- you need experience to know where this point is, but generally it's when the rice is edible but not really done. Then, let it stand in the pot off the heat until about 10 minutes before you need to serve. Then restart the risotto and finish it with more liquid, the cheese and butter. In the case of seafood, this is when you toss it in.