The one thing you really need to do to get creamy risotto is stir - because there is no cream in this risotto recipe! The creamy texture most people love from risotto has nothing to do with actual cream (though some risotto recipes do include cream for extra rich flavor) - it comes from the starch that arborrio rice gives off when stirred frequently while cooking. If you’ve ever made rice pilaf and stirred it a bit too much and it got gummy, it is the exact same process- except in this case we’re trying to get that thick, rich, and creamy texture on purpose.