Risotto for 2 or 3?
Most risotto recipes are for 6-8. If I want to make less servings at a time anything I should consider past halving (or thirding) all the ingredients?
EG, use a smaller pan but if you half the recipe, you should half the surface area of the pan (don't half the diameter - I did the math on this and if you use a 10" pan for a full recipe, if you half it, 7" pan will have half the surface area so use something close to that).
Anything else I should consider?