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Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Italy's definitive home cookbook — 2,000 recipes, every region
Premium saffron — paella, biryani, risotto Milanese
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Heat the oil in a large, heavy bottomed saucepan over medium heat. Add the onion and saute until golden, about 5 minutes. Add the rice and stir for 2 minutes. Add about 100 ml stock or water and stir until the liquid is absorbed. Continue adding liquid, 100 ml at a time and stirring constantly, until the rice is tender and has a creamy consistency, about 25 minutes. Turn off the heat and stir in the butter and cheese. Leave to rest for 5 minutes before serving. VARIATIONS: Mushroom Risotto- Melt 50 g butter in a medium frying pan over medium heat. Add 225 g sliced white mushrooms and saute until they brown and the liquid evaporates, about 10 minutes. Stir into the rice at the end of cooking. Turn off the heat and stir in the cheese (but no more butter). Leave to rest for 5 minutes before serving. Pumpkin Risotto- Add 250g raw, diced pumpkin and a pinch of chopped fresh basil to the onions when you fry them. Continue with the recipe as above. Zucchini Risotto--Saute 225g sliced zucchini in a separate saucepan. Add to the rice at the end of cooking.