Heat the chicken stock in a pot until it is steaming. You don't need it to simmer, just steam.

In another pot, melt the butter over medium low heat. Stir frequently, and in less than one minute the butter will begin to brown. It is really easy to burn butter - so be careful. As soon as the butter starts to brown, add the risotto.

Let the risotto simmer in the butter, stirring frequently for 1 minute. You want the risotto to brown ever so slightly.

Use a ladle to spoon the warm broth over the risotto until the broth just covers the top of the risotto. Let slowly simmer, stirring frequently with a wooden spoon, until the rice absorbs all of the broth.

Pour broth over the rice, until it is just submerged. Let the broth simmer until it is all absorbed by the rice. Repeat this process adding broth a total of 3-4 times, adding salt as you go. Taste test the rice after adding broth three times, to see if you need to add it a forth time. You want the risotto to be soft, but with a little bit of chewiness in the center.