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I generally use one large handful per person, plus one for the pan.  I've got small hands, but it's a reasonable rule of thumb.  The bigger the hand, the bigger the appetite? 

As far as pans go, you want the rice to be in more or less one layer when you first start toasting it in the butter and oil.  Having a larger surface area helps it cook evenly, rather than ending up with claggy, waterlogged bits that drowned at the bottom.  I use a large, deep-sided frying pan although I would ideally like one of these: http://www.lecreuset.co.uk/Product-Rang … role-30cm/  How perfect.

Edit: typo.

Last edited by Anna (Sun 06 Sep 09 2:10am)

the best rule of thumb:
"never cut your thumb and bleed into the risotto, especially if there's no tomato"