On Sat, 04 Dec 2004 08:46:26 -0500, "Bob (this one)"
> wrote:

> 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.
>
Rissotto + souffle = mystique


sf
Practice safe eating - always use condiments