If your risotto turned out sticky, pat yourself on the back. That is exactly how it should turn out and it's also the hardest part of making risotto. Risotto is sticky because of the arborio rice. This short-grain rice doesn't absorb too much water and it tends to stick to other rice grains in the pan. So, to achieve the perfect balance of taste and sticky texture is an art form. It depends on 3 important factors: - Amount of water - How much stirring you do - The amount of heat you apply to it. Cooking in the Dutch oven takes care of all the problems and makes the rice cook perfectly.