Quote:
Originally Posted by Adder
And, at the risk of alienating anyone's Italian grandmother out there, much of the stirring that people often do is unnecessary (as I learned from the Chef of one of the better, although not Italian, restaurants in town).
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I completely agree. Though it can depend on the pan you're using. I'd always made risotto on a semi-regular basis (at least once/month), but using a nonstick pan. A couple of times ago I tried it in my new enameled cast-iron dutch oven, and it stuck like a bugger. Back to the nonstick pan (a moderately-deep 12" skillet), and stirring only occasionally (mostly to make sure it cooks evenly).
tm
