Disclosure: This post is sponsored by Lagostina and 5WPR. The Newlywed Chefs received a Lagostina Risotto Pan as compensation for this post, however, as always, all opinions are 100% our own.
Update: This giveaway has ended.
Congrats to @meagansinnobrien who won via Instagram!
It’s an exciting day, bloggy friends! You may recall about a month ago we wrote about a new partnership we have with Lagostina. Well, today we’re featuring their gorgeous risotto pan (linea patrimonio), and one of YOU will soon have one show up on your doorstep! Woot!
Photo Credit: Lagostina USA
We love working with brands and companies that we truly want to promote. If we didn’t believe in them, we wouldn’t write about them or encourage you to check them out. Lagostina makes elegant, smart, stunning additions to any kitchen and we are proud to be working with them.
- 4-qt. cap.
- Tri-ply sides are polished 18/10 stainless steel with an aluminum core and nonreactive stainless-steel interior.
- LAGOPLAN® base combines five alternating layers of aluminum and stainless steel for rapid, even heating.
- Ergonomic cast stainless-steel handles provide a steady grip.
- Tight-fitting lid locks in heat and moisture.
- Cherry wood and stainless-steel lid features double-wall construction—and ingeniously inverts to create a serving trivet.
- Ideal for use on any cooktop, including induction.
- Made in Italy
- Retail Price (Williams-Sonoma): $199.95
Another reason why we like this versatile pan so much is because we can use it for other things besides risotto. And, check it out: the lid flips and doubles as a trivet!
There is a debate in the food world whether you really need to continuously stir the risotto, or if every now and then will do. We like how ours turns out when we stir it, so we’re going to recommend that. Actually, Neil’s exact instructions as I was writing down this recipe is to “stir like an Italian grandma.” So do that. And keep doing it.
- Leave a comment on this post
- For an additional entry, head over to our Instagram account (@newlywedchefs), follow us, and tag some friends that might also be interested in winning.
And yes, we check that you actually follow us and tag at least one person. We won’t, however, check if you’re friends. That’s between y’all 😉
Winner must be 18 years of age or older and a resident of the USA. All entries must be received by March 3, 2017 at 11:59pm CST. Maximum entries per person: 2 (one blog comment and one Instagram comment). Winner will be selected at random and announced on this blog and also contacted via e-mail and/or Instagram.
Wild Mushroom Risotto
Prep Time: 15 min. Cook Time: 60 min.
Ingredients:
3 cups wild mushrooms (we used crimini and shiitake), sliced
8 cups chicken stock
6 tablespoons olive oil
1 shallot, diced
3 cloves garlic, minced
2 cups arborio rice
1 cup dry white wine
1/2 cup grated Romano cheese
1 teaspoon dried herbes de provence
2 tablespoons butter
Kosher salt
Black pepper
Preparation:
In a medium pot, bring chicken stock to a boil then reduce heat to low and allow to simmer as you prepare the mushrooms.
Remove the lid of the Lagostina risotto pan and set aside until needed for serving. Place the 4-quart body of the pan on a burner over medium high heat. Once hot, add 3 tablespoons of olive oil and mushrooms. Cook for 15 minutes over medium heat, stirring every few minutes. If the pan looks really dry, add a little more olive oil. After 15 minutes, add a pinch of salt and pepper, stir, and remove from heat. Set mushrooms aside for later use.
Place the risotto pan back over medium heat and add 3 more tablespoons of olive oil. Add the shallot and cook for 1 minute. Then, add the garlic and stir. Add 2 cups of arborio rice and stir for 1 minute.
Add the wine to deglaze, and scrape up the sides and bottom of the pan. Add 1 ladle (about a cup) of stock and stir continuously. Once the liquid is absorbed, add 1 more cup of stock and continue to stir. Repeat this process of adding 1 ladle at a time of liquid and stirring until the rice absorbs the liquid, the adding another and so on.
Every batch of risotto is different. Some rice is super thirsty, some is not. You’ll need at least 8 cups of hot liquid throughout this process. When your rice is cooked to your liking (taste it, it shouldn’t be crunchy), and is no longer absorbing liquid, turn the heat off. Add the butter, grated Romano cheese, herbes de provence and the sautéed mushrooms. Stir until all ingredients are well combined.
Use lid of the Lagostina risotto pan as a trivet and serve hot.
We’re St. Louis food bloggers who love to cook! Join us on our culinary adventures as we keep a fresh outlook on life, love, and food.
Tried risotto once as a newlywed chef myself back in the day…not so good! If anyone can get me to try again, it’s the Newlywed Chefs! And a fancy new pan wouldn’t hurt either 😉
Love risotto!! I’d love to win this!!
Oh my! I’ve never attempted risotto by I love to cook! Also, it sounds amazing! Thank you for this fun opportunity!
We love risotto! Butternut squash with parmesan is a favorite! Looking forward to trying this mushroom one! Thanks, guys!
what a beautiful pan! and I love making risotto as well.
I’ve never tried risotto before, but I feel like I can stir like an Italian grandma 🙂
I’ve always wanted to tackle making risotto. Up ’til now it has seemed to difficult to try on my own. It would be terrific to try in this pot. Thank you for doing this giveaway.
I’m not Italian, but I am a grandma who loves to stir!
With this pan I may even give risotto (which I love) a try! Keep up the good work.
I love mushroom risotto and would love to make it in this beautiful pan. Thank you for the opportunity to win it!
Excellent! I’ve been coveting this risotto pot since you first posted it. Love me some risotto, but this put makes it look spectacular as well.
I will have to give risotto a try! I don’t personally care for mushrooms but I bet most in my family would absolutely love this dish! I love that pan too, it looks like the best quality!!
Yummy! Hi Whitney!!
That is a great looking pan. I have never seen a wood-grained lid on a pot.
I love risotto! This pan would be awesome for my son when he gets his own place 🙂
I’ve made risotto a few times; my favorite version uses butternut squash and is garnished with fresh chevre.
I’ve never made risotto. It’s something I’ve always wanted to try.
Yum! Thank you so much for sharing such a wonderful recipe and giveaway.
I’m new to risotto (thanks to a Lydia Bastianich video!) and love it. Also love that pot, it’s gorgeous!
Yummmmm!!! Awesome giveaway!
I love risotto, excited to try this recipe! Great giveaway!! Yay!!
Oooooh would love to win!!! Risotto is my fave!
Perfect timing for Spring peas or asparagus with Meyer lemon using Vialone Nano risotto
I hear a good risotto is hard to pull off, but it’s been a busy year of cooking new dishes so far so maybe risotto should be next on the menu…happy cooking!
I just made my man a mushroom ? convert recently too! Dying to try to make this risotto. Looks amazing. Thanks for the incredible giveaway and for inspiring this beginner foodie with your blog.
It’s soooooo yummy, but it does take time!
This is so inspiring! I want to give risotto a try now – it has always seems daunting but this post made it seem much less intimidating. Thank you!