Italian frittatas tend to have more egg relative to other ingredients, and are flipped over at
some point during the cooking process, whereas both kuku and ajjah contain much less egg, and aren't flipped over.
At this
point, you deviate from the traditional method and add a large quantity (5 cups) of hot stock at once, reduce the heat to a simmer, cover, and allow the risotto to
cook for 15 to 18 minutes, stirring the risotto once or twice
during the
cooking process.