When rice is cooked risotto-style, the liquid is added slowly until the rice has absorbed just the right amount of liquid, giving you perfectly al dente grains in a starch-thickened sauce. The same technique can be used with noodles to get just the right amount of doneness. This approach also lets you use a flavorful liquid, like broth, to cook the noodles without wasting the excess when you drain the noodles.
