Copper Cookware Recipes: Risotto with Mushrooms and Peas

Risotto is a rich and elegant dish to serve to guests or to spice up a weekday dinner. This specific one is delightfully vegetarian too! It's also one that requires precise heat control. Below is a well received risotto recipe from NY Times Cooking with added copper cookware commentary. 

Copper cookware is ideal for recipes that require immediate heat changes and lots of stirring! With risottos, you can't shy away from stirring! However, a copper pan's even heat distribution means less stirring for you since the ingredients will be cooking away much more evenly than they would with other cookware. Plus, copper's heat conducting properties allow the cook to have maximum heat control over the cookware. The moment you turn the heat up, the heat in your copper cookware will change then and there - no lag time with copper! This is especially true for tin-lined 100% solid copper cookware. However, copper cookware with steel lining (or tri-ply copper cookware) will also perform quite well. 

 

Copper Cookware Recipes_Risotto with Mushrooms and Peas

                                                                                                                           Source: https://goo.gl/W3vdQd

 

  

Ingredients:

  • 6 to 7 cups chicken, vegetable or garlic broth or stock, as needed
  • salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • ½ cup finely chopped onion, or 2 shallots, minced
  • ¾ to 1 pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces)
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme leaves or chopped sage
  • 1 ½ cups arborio or carnaroli rice
  • ½ cup dry white wine, such as pinot grigio or sauvignon blanc
  • 1 cup frozen peas, thawed (optional)
  • 2 tablespoons chopped fresh parsley
  • ½ cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano 
  • Kuprum Copper Saute Pan 2.2 Qt is a great choice for this recipe!
  • As you cook the recipe, your broth of choice will be simmering next to your saute pan. A copper saucepan will get you to simmering temperatures faster than other cookware but any other saucepan will also be sufficient to get the work done. 

 

Preparation:

  1. Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
  2. Heat oil in your copper saute pan over medium heat. For tin-lined solid copper cookware, medium heat is a little lower than the medium heat level you would use for other cookware since it conducts heat extremely well. Using wood or silicone cooking tools will help preserve the tin lining. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
  3. Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
  4. Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. It's perfectly safe to cook with acidic ingredients like wine in copper cookware as long as your cookware is tin-lined. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
  5. Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
  6. Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.

 

The original recipe is taken from NY Times Cooking

 

 

 

 

 

 

 

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