Kswck wrote:

> "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.
>>
> Ordinary saucepan, but don't rush the recipe.

Exactly. I've really enjoyed the effusion of replies for what is
essentially a rather homely recipe technique that any home in northern
Italy will do off-handedly in any old saucepan lying around.

Pastorio