Well, I finally gave in to my curiosity and got one of the flametop risotto pots in the 4-quart size.
I used it to make risotto, naturally, and I have to say that once I got over the weirdness of cooking on the stovetop in ceramic, it turned out REALLY well. I'd have to do a side-by-side comparison to other cooking vessels to see which one wins.
What I especially love is how hot it keeps the food. I served it in the pot (it's so pretty it looks great on the table) and kept it closed - food was still piping hot by the end of dinner.
Curious if anyone else has one of these and what else you use it for? It will make a nice stewpot as well, but I don't know about using it to brown meat first.