Is there any special cooking equipment needed to make risotto?
A sturdy large squat pan with a good heavy base is ideal. The rice needs room to expand and absorb liquid evenly. With a wide bottomed pot the rice is spread out enabling more of it to be in contact with liquid and heat. It needs to be big enough to accommodate the cooked rice, which can expand up to three times its original size. The Mario Batali range, available in store at Crows Nest, features a risotto pot. There are also various other casserole style pots in stainless steel suitable for the job. The cooking pot needs to have a lid as the last minutes of cooking risotto require it to be covered and rested for several minutes. Always make risotto with a good stock. The stock must be heated and used while hot so that the rice is not cooking in cold stock each time it is added. The gradual stirring and breaking down of the rice is what contributes to the creaminess. The final stirring and addition of butter and parmesan at the finish is called mantecatura by the Italians. It could be
