at Sun, 28 Nov 2004 13:36:04 GMT in <1101648964.011793.218560
@z14g2000cwz.googlegroups.com>, (timbrel) wrote :

>What type of pot do you prefer for cooking risotto and have you noticed
>differences?

The key points IMHO a high sides, to trap steam and prevent evaporation,
absolutely flat bottom, to provide good, even heating contact surface and
stirring surface, high conductivity on the bottom, to deliver heat
effectively to the risotto underway yet allow for rapid adjustments of
temperature as the cooking proceeds, high durability internal finish (this
means absolutely no non-stick, ever, and also no thin platings) so as to
prevent the constant scraping action of stirring from destroying the pot
(or, at least, its internal finish), and relatively small diameter, so that
there isn't a large evaporation surface.

Thus probably the best is one of the medium-size, heavy-duty copper pots
from e.g. Mauviel (Cuprinox heavy-duty range). You don't want copper pots
with soft tin inside plating - you need to go for the hard stainless steel
or nickel finishes. And some copper pots are pretty thin - you want one
that's really thick (Mauviel makes one that's 2.5mm thick). Get one with
about 3 liter capacity, approximately 20cm in diameter.

However, these are pretty pricey. If you don't want to spring for one of
those, a heavy stainless steel pot with, preferably a copper disk bottom
but aluminum disk would work also, is good value and will last forever. The
Cuisinart Everyday stainless pots are a line I like.

What changes can you expect from ideal if you change the type of pot? A
list:

Low sides: dry, loose risotto, not very deep in flavour. You might also
lose some rice grains over the side.

Rounded bottom: very soggy risotto, overcooked rice.

Bottom with slight unevenness: sticking to the pan, rice often overcooked.

Low-conductivity bottom: serious sticking, possibly burning. Rice may be
underdone even when the outside is sticking badly.

Nonstick finish: poor liquid integration, soupy risotto, and destroyed
coatings within a few sessions.

Wide diameter: very dry risotto, and generally some sticking (because it's
impossible to stir the whole bottom diameter effectively and quickly)

--
Alex Rast

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