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Gathered
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Tall pot with basket — steam asparagus upright, blanch pasta
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
Long oval pan with rack — poach whole salmon, trout
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Tall pot with basket — steam asparagus upright, blanch pasta
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
Long oval pan with rack — poach whole salmon, trout
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Stew the onion in butter over medium heat until soft, then zest the lemon and stir it with the onion. 2) Stir in the rice to coat all the grains of rice with butter. 3) Start adding broth 1/2 cup at a time. Adjust the heat so the broth just simmers. The broth will reduce and thicken into a sort of gravy. Every time that happens, add another half cup, then add the water half a cup at a time. Stir frequently and continue until the rice is just about done. Meanwhile, squeeze the lemon and add a couple tablespoons along with some broth. (Save the last bit of lemon juice to season the dish with at the end.) 3a) Cut the asparagus and salmon into 1-inch pieces. 4) When the rice is just a tad underdone, stir in the parmesan cheese. Season with salt, pepper, and lemon juice. Let it get piping hot, then... 5) Take the pan off the heat and stir in the asparagus and salmon. Cover the pot and let it sit for 5 minutes. By then the salmon is usually cooked, but it may need a minute more. Serve with grated or shaved parmesan over the top. (Don't stir very much or you'll break up the fish.) Lemon Zest: As you probably know, this is the outermost part-the yellow part-of the peel. If you have a zester, you can simple zest the lemon right into the pan. If you don't have this nifty tool, use a potato peeler to peel off the yellow part and mince it with a knife. (I'm not a fan of grating lemon zest because I always scrape my knuckles, but if you like that method, go for it.)