When you stir risotto, the grains of rice bump up against each other. This agitation helps the rice's natural starchiness create a creamy, silky broth. It's good to stir the risotto frequently, both to encourage creaminess and to prevent burning on the bottom of the pan. But more isn't always better. Too much stirring can start to make things almost gluey. I like to think of it as stirring frequently, but definitely NOT constantly.