Put some raw rice and other ingredients into a wok and stir-fry them. Then, gradually add your precooked broth. As the rice grains slowly cook through, they absorb the essence of the broth without clumping together, while achieving an al dente texture. Finally, top it off with some fourfinger threadfin, mullet roe, and fiddlehead greens, and voilà, a seafood risotto made entirely from Taiwanese ingredients is ready to be served.