Final answer:
The Italian rice specialty made by adding hot stock to sautéed rice is risotto. The dish requires gradual addition of broth while stirring continuously to release starch and achieve the creamy texture.
Step-by-step explanation:
The Italian rice specialty that is made by stirring hot stock into a mixture of rice that has been sautéed in butter is known as risotto. This creamy dish requires careful preparation, typically involving the gradual addition of broth to Arborio or another short-grain rice variety, while continuously stirring to achieve its characteristic texture. High starch content in the rice is essential for the creaminess of risotto. The process involves toasting the rice in butter to coat the grains, then adding a splash of wine for acidity, followed by slowly adding warm stock, allowing the rice to absorb the liquid before adding more. This technique releases the rice's starch, creating the dish's signature creaminess.