I just love risotto, and do an "OK" job at home, even though I don't somehow manage to do as well as in a decent restaurant.
Anyway, I am amazed to see recipe after recipe calling for the use of a wooden spoon.
Fine. You need to stir the risotto frequently. But what qualities does wood have that a stainless steel or teflon-coated utensil do not have?
Thanks in advance,
Yours sincerely,
Alex R.
Anyway, I am amazed to see recipe after recipe calling for the use of a wooden spoon.
Fine. You need to stir the risotto frequently. But what qualities does wood have that a stainless steel or teflon-coated utensil do not have?
Thanks in advance,
Yours sincerely,
Alex R.