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High-starch Italian rice — creamy risotto, arancini
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Instantly mince garlic without a knife — self-cleaning basket
Water-sealed French crock keeps butter soft without refrigeration
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High-starch Italian rice — creamy risotto, arancini
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Instantly mince garlic without a knife — self-cleaning basket
Water-sealed French crock keeps butter soft without refrigeration
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heat oven to 425 degrees f. toss squash and mushrooms with dressing in medium bowl; spread onto parchment-covered rimmed baking sheet. bake 30 min. or until squash is tender. meanwhile, melt butter in large saucepan on medium heat. add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. stir in rice; cook and stir 2 min. add wine; cook and stir 1 min. or until absorbed. stir 1/2 cup broth into rice mixture; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. repeat until all the broth has been added. (rice should be tender, but firm. this will take about 25 min.) remove from heat. add roasted vegetables to rice mixture; mix well. stir in cheese.