Pasta water is generally supposed to be "as salty as the sea," but risotto instead should be only lightly salted. The Kitchn recommends a ratio of six cups of water to 1 tablespoon of salt. Keep in mind that this should be adjusted according to whether or not you're planning to add a naturally salty ingredient such as cheese or seafood, because according to Food52, whatever liquid you add gets reduced, and you don't want to end up with a risotto with highly concentrated salt.
Then once your water is properly salted, you'll need to bring it to a boil and add it to the rice as the final step. As Food52 points out, the key is getting the most amount of starch out of your rice. This means adding enough water that you don't end up with rice glued to the bottom of your pot. For a creamier risotto, resist adding additional water to the pot while stirring. Just as you would with any risotto, the salted water approach requires a bit of monitoring, but the payoff is a risotto that's creamy and flavorful.
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