Quote:
Originally Posted by tmdiva
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
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It certainly doesn't need to be stirred constantly but I don't think that's where the work is necessarily. If Coltrane was looking at a Fisherman's Risotto recipe, there is likely a whole separate process to preparing the fishy part of the dish. I make a lot of risottos too but it sure ain't weeknight cooking.
