I have her "Essentials" book out and am fixing a risotto tomorrow. Since she has a chapter on that I gave it a glance and every recipe call for "meat broth." In the intro to the chapter she states "Pure chicken broth becomes distractingly sharp, and so does stock produced in the French manner. Neither is a desirable vehicle for cooking risotto." I admit to being rather taken aback by that. I've only made risotto a half dozen times or so but have only ever used chicken broth. I believe I've read here that some use water. But I'd not heard of meat broth (she doesn't use bones just beef and veal and a very little chicken). She's one of my heroes. I was about to take some of my precious homemade chicken stock out of the freezer but she's gotten me to wondering. Does anyone have any opinions or experience along these lines. Thanks.