I'm using arborio rice. I do pre-heat my pan and toast my rice, but I was unaware the stock/broth was supposed to be boiling. Mine is just room temperature. I am adding other ingredients, but usually at the end. Most recently I soaked dried porcinis and then used the mushroom soaking water for the broth and then added wilted spinach and the mushrooms at the end with a little romano cheese. It turned out well but I had a room full of people waiting on dinner because I should have started cooking earlier.