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Bob (this one)
 
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timbrel wrote:

> What type of pot do you prefer for cooking risotto and have you noticed
> differences? I made risotto last night in a 5 quart copper casserole. I
> thought it cooked too hot and the bottom was too big to keep the rice
> cooking evenly. I had cooked in a Falk low-sided saute pan that seemed
> to work better. Thoughts are appreciated.


Ordinary saucepan.

Pastorio