biig wrote:
>
> Thanks to all who replied. I may try the micro version, but I'll do
> the stove top version first....Sharon

Glad to hear it. Risotto made the stovetop way is not the chore some
seem to think. You do not have to stir constantly. Just a quick one
when you add each new infusion of liquid, and then a couple times
during its absorption. It's plenty forgiving enough to allow you to
get on with the rest of the dinner preparation. And you have absolute
control when it's right there in front of you all the time. The only
caution I would give you is to be sure the heat is not too high--just a
nice gentle bubbling. Oh, and the classic step of making a little
white wine your first liquid infusion seems to be a good idea.

Once you've done it a few times I think you'll find it easier than the
microwave method. I'm sure it works as Peter describes, but the
description makes it sound trickier than the normal way to me. -aem