A recent post in another thread by Damiano made me rethink this.
Damiano mentioned a popular chef, who argued that ECI cast iron would make a very nice pan for making risotto for the home amateur cook.
I thought to myself, that ECI in my view most certainly would NOT be the pan type I would prefer for risotto in my home kitchen.
I typically use either my Mauviel M250c 24cm sauter pan or my Mauviel M’Cook 24cm sauter pan for making larger sizes risotto (where I often add several vegetables or even bacon/sausage to the risotto in the last stages, of course sauté’ing it first in another pan so it’s almost done)
When I make smaller sized risotto I use my Falk 2.5 Signature copper 24cm saucier or my Mauviel M’Cook 24cm saucier.
I like a wide and low sided pan for risotto, because it makes stirring the rice and onions easier. It also makes adding the butter in the final stages easier and more precise. I can add small pieces of butter all over the pan, stirring it into the rice more easily and finely, than if I made my risotto in a bigger sized pot, where I have to move the rice around in larger portions inside the pot.
But ECI could be used for risotto no doubt, but why would it be preferable for making risotto ?
I know one thing: The risotto I get in most average to good restaurants doesn’t come even close to the quality level of risotto I make in my home kitchen, not even close. This of course according to MY personal tastebuds :-)
I typically take 30-45 minutes to make my own risotto. And it’s in between al dente and soft, when ready.
What pan/pot do you prefer to make your own risotto in and why ?
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