On 28 Nov 2004 05:36:04 -0800, "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.
I use a double boiler. Not very fast, but utterly reliable for risotto
or rice pudding.
--
Chris Green
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