jake wrote:
> However, there might be ways to reduce your
> time at the stove. More and more often, I hear you don't need to stir
> *constantly*. It's okay to not stir it much at all.

I have a recipe for Oven-baked risotto which works very well - not as
authentic or quite the same as proper risotto, but may be worth
consideration especially if you are making large amounts. If you would like
details, I'll post.

This recipe does reheat well, it comes from a recipe book which recommends
making double the amount and using what's left over to stuff bell peppers
the next day.
--
Sue in Portsmouth,
"Old" Hampshire,
"Old" England, UK