Add enough olive oil into a large pot to create a ½ inch layer of oil. Place over medium heat. 

Add the chili and a garlic into the oil and let it cook until it is lightly browned, about 2 minutes. 

Slowly add 9 cups of water and 1 teaspoon of salt to the pot. Turn the heat to high, and bring to a boil

Add the rice and allow the water to return to a boil. Reduce the heat to medium, and continue cooking the mixture over a low simmer. Stir the rice constantly as it cooks. After about 10-15 minutes, the rice will thicken as the water evaporates. Continue stirring the rice. Reduce the heat to medium low and continue stirring the rice until it is creamy and the rice is tender with a bit of a bite to it, about 10-15 more minutes.

Remove the pot from the heat and add the beaten eggs, vigorously stirring the mixture until the egg is evenly incorporated and emulsified into the creamy rice.

Serve hot. Leftover risotto can be stored in the refrigerator in an airtight container for 3–4 days.