Steve - I have to admit I had to look up 'mantecura'. I stir in parmesan (with some vigour) but tend to leave the butter out as it gets a bit too . . . something.

I'm not much of a risotto connoisseur. I don't make my own stock either as I rarely have a chicken carcass about, preferring to make my mum's Devilled Chicken recipe which is my favouritist dish of all time.