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 the singular most important step in making a fantastic risotto.

When the risotto is ready, add a knob of butter and (unless seafood) a couple of tablespoons of parmesan. Stir vigorously, put the lid on and let it stand for a few minutes.

Risotto should always be made just before serving, however, if you are having guests and don't want to be in the kitchen for 20 minutes, you can use this method: Saute the onion and the rice adding the wine. Add up to approximately 200 ml of the stock, bring it back to a boil, then turn off the heat and put the lid firmly onto the pot. When you return you will be able to finish the risotto by the usual method.