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Peter Aitken
 
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"timbrel" > wrote in message
oups.com...
> 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.
>


When I am making risotto the traditional way I use a Falk copper sauteuse
(saucepan with gently sloping sides) but I gave it up long ago for the
microwave which makes it every bit as good and a whole lot easier.


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Peter Aitken

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