Not sure about you, but I have officially reached that stage in life where I get more excited about designer appliances than I do about designer shoes. I know, but it’s happened. The latest launch to get me giggling with excitement? The launch of Lagostina‘s new 4 QT Dutch Oven designed by celebrity chef, Giada De Laurentiis.
The Italian-born chef and award-winning television personality has collaborated with the premium cookware brand to create a versatile stainless steel Dutch Oven with a tri-ply copper bonded base that allows fro superior heat conduction. Best of all? It’s pretty AF to look at and currently available at Hudson’s Bay for $139 CAD.
To celebrate the launch of her new cookware piece, we’re sharing Giada’s Mushroom Risotto with Peas Recipe that’s the perfect crowd-pleasing meal to make in her gorgeous Dutch Oven for Lagostina. Keep reading for how to make it!
Giada’s Mushroom Risotto with Peas
(Serves 6; 10 min prep time, 1 hr cook time)
What You Need:
- 5 cups low-salt chicken broth
- ½ ounce dried porcini mushrooms
- 1/4 cup unsalted butter
- 2 shallots, chopped
- 10 ounces cremini mushrooms, roughly chopped
- 1 1/4 teaspoon kosher salt
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 2 cups grated Parmesan cheese
- 1 cup frozen peas, thawed
What To Do:
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Cover and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, transfer the mushrooms to a plate. Finely chop the mushrooms. Cover the broth and keep warm over very low heat.
Melt the butter in a heavy 4 quart pan over medium heat. Add the shallots and saute until fragrant, about 2 minutes. Add the mushrooms and 1/2 teaspoon salt and cook until the mushrooms are tender, the juices evaporate and the mushrooms are beginning to brown, about 10 minutes. Stir in the porcini mushrooms and rice and cook, stirring often for another minute. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes total. Stir in the Parmesan cheese and peas and serve.
(Story by Editor-in-Chief, Gracie Carroll)