When making risotto, a pan that is often recommended is a wide, shallow sauté pan or a wide, straight-sided skillet. These types of pans provide a larger surface area, which allows for better evaporation of liquid and promotes even cooking of the rice.
A sauté pan or skillet with a non-stick surface can be convenient when making risotto, as it helps prevent the rice from sticking to the bottom of the pan and allows for easier stirring and maintenance of the creamy consistency. Non-stick pans are especially useful when making risotto with delicate ingredients or when using a lower-fat cooking method.
However, it's important to note that traditional risotto recipes are often made in regular stainless steel or copper pans. These pans can work perfectly well for making risotto, especially if they have a thick, heat-conductive bottom that distributes heat evenly. In these cases, you might need to be a bit more vigilant about stirring and maintaining the desired consistency to avoid any sticking or burning.
Ultimately, the choice of pan for making risotto depends on personal preference and the equipment you have available. Both non-stick sauté pans and traditional stainless steel or copper pans can be used effectively for preparing delicious risotto.