The most important ingredient in your risotto (and by far, the most often overlooked) is the stock. Go ahead and bicker over the rice (arborio or carnaroli?), the fat (olive oil or butter?), the acid (lemon juice or wine?), you’re just wasting time. No matter what combination of rice+fat+acid you settle on, if you use boxed vegetable or chicken stock your risotto will grow fat on that antiseptic flavor, the sanitized taste of cartoned stock.