I learned to make this risotto in Tuscany with my wonderful friends at Tutti a Tavola. They made everything seem so natural and easy, and removed all my 'risotto fear'. I came straight home and ordered a pan similar to theirs (broad bottomed pan with 4-5 inch sides) and I've been making risotto ever since. Because the risotto spreads out over this broad base, it doesn't seem to be labor intensive.

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