I do mean gummy. That is the intention, not pilaf.
And the rapid boiling in a large volume of water does exactly what stirring is attempting to do -- rub the rice against its neighbors -- but does it without me having to stand there, stirring, adding more water, stirring again, and does it without breaking apart the rice.
I'm afraid not, a point that hasn't been made about constantly stirring risotto besides breaking down the starch is that it also concentrates the stock by allowing it to evaporate more quickly, that just doesn't happen if you make a rice soup.
If you do find preparing risotto a chore prepare it in two stages. Partially cook it (10 - 15 mins) and allow to cool by spreading thinly on a flat tray. When ready get everything up to temp and finish the cooking at your leisure, Arborio rice is probably the most robust for this sort of treatment.
Edited by antdad, 03 July 2011 - 10:25 AM.