Risotto is do-able in pans ranging from a 12-inch sauté pan to a Dutch oven. When I’m making chicken and leek risotto, I like to use my All-Clad hard-anodized sauteuse pan so I have enough surface area to cook the chicken in the fewest batches possible, but high enough sides to stir comfortably without spilling over. Note: This link isn’t to the exact same pan I have since mine is 25 years old, but it’s very close.