Hi, Steve: That's how I make risotto, minus the butter at the end 'cause it makes me bilious. The cuisine police have yet to catch up with me. I do it like that 'cause I'm lazy, and because I have a nice, reliable stove and, like you, a Le Creuset saucepan. I think the little ladles of stock method is for people who have a crap pan and/or an untrustworthy stove.