Product By Meyer Corp.
Product Description
Today's Deal:
Before your kitchen turns into a stadium where no one's the winner, invite chef extraordinaire Giada De Laurentiis over for dinner. Her ten–piece Professional Series Tri–Ply Clad Cookware set, a Target exclusive, is a recipe for success.
Gorgonzola and Porcini Mushroom Risotto
4 cups low–sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter, divided
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In 3–quart saucepan, bring stock to a boil over medium–high heat. Add mushrooms. Remove pan from heat and set aside 30 minutes until mushrooms are tender. Using a slotted spoon, remove mushrooms and set aside.
Reheat stock to a simmer and keep warm over low heat.
In Dutch oven, melt 2 tablespoons butter over medium–high heat. Add onion and mushrooms; cook until onions are tender, about 5 minutes. Add rice and stir to coat with butter. Add wine and simmer until wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until rice is tender to the bite and mixture is creamy, about 20 to 25 minutes. Remove pan from heat. Stir in remaining ingredients.
Makes 4 to 6 servings
Total Cooking Time: 1 hour
Giada De Laurentiis 2010
Technical Details
Before your kitchen turns into a stadium where no one's the winner, invite chef extraordinaire Giada De Laurentiis over for dinner. Her ten–piece Professional Series Tri–Ply Clad Cookware set, a Target exclusive, is a recipe for success.
Gorgonzola and Porcini Mushroom Risotto
4 cups low–sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter, divided
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In 3–quart saucepan, bring stock to a boil over medium–high heat. Add mushrooms. Remove pan from heat and set aside 30 minutes until mushrooms are tender. Using a slotted spoon, remove mushrooms and set aside.
Reheat stock to a simmer and keep warm over low heat.
In Dutch oven, melt 2 tablespoons butter over medium–high heat. Add onion and mushrooms; cook until onions are tender, about 5 minutes. Add rice and stir to coat with butter. Add wine and simmer until wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until rice is tender to the bite and mixture is creamy, about 20 to 25 minutes. Remove pan from heat. Stir in remaining ingredients.
Makes 4 to 6 servings
Total Cooking Time: 1 hour
Giada De Laurentiis 2010
Technical Details
- Pan-Pot Material: Stainless Steel
- Handle Material: Stainless Steel
- Lid Material: Stainless Steel
- Features: Riveted Handle
- Number of Pieces: 10
