I'm new to this site and thought I would ask your learned advice.
I'm passionate about cooking risotto and have been searching for the best cookware. I have a Le Creuset French Oven ,Spring fry pan and have always found them to wonderful and reliable. I recently bought the Raco Risotto pan. I was happy with it until I saw AC Paella Pan and thought it would be a better instrument for risotto.I thought the width and simplicity of the AC would perform better due to the better quality of stainless steel and the larger area for the rice to evaporate.I know AC suggests using the Saucier Pan but my instincts told me that the risotto would become too cramped .
I'd appreciate any thoughts or experiences you may of had.