Product Reviewed: Lagostina USA La Risottiera/Casserole Pan
The Lagostina Risotto pan is gorgeous, so much so that it easily can accomplish the dual purpose of cooking and serving food. This is a great addition to your kitchenware if risotto is a dish close to your heart and, though the pan isn’t limited to cooking risotto, the wide rim eases the continuous stirring that is necessary to develop the creamy texture desired in this dish.
The pan is heavy, made of a high-quality stainless-steel, and is a perfect 4-quart size. It heats up evenly and quickly, and clean-up was a breeze because no food stuck to the pan — not even the cheese! The lid, made of cherry wood and stainless steel, is beautifully made and, although you can’t use it while cooking, it fits tightly enough to keep your dish warm after you're done. My favorite feature? The lid can be turned upside down and used as a trivet for serving.
The first time I used the risotto pan I made a bacon and shrimp risotto that was fantastic. I wanted to see if the pan was just as useful for cooking foods other than risotto, so my second adventure involved sautéing butternut squash and kale in the pan first and then making the risotto. The pan made making this dish easy since I only needed one pan to prepare the whole meal. The sides of the pan are high enough that you could even use it to make soup.
Winter Squash Risotto
- 1 to 2 tablespoons olive oil
- 3 cups peeled and cubed butternut squash, peeled and cubed
- 2 cups chopped kale
- 4 minced cloves garlic
- ½ cup diced yellow onion
- 1 cup Arborio rice
- ½ cup dry white wine (optional)
- 3 to 4 cups vegetable stock
- ½ cup shredded gruyere cheese
- Salt and pepper to taste
- Heat olive oil in the Lagostina Risotto pan over medium heat. Add the butternut squash and sprinkle generously with salt and pepper. Cook squash about 8 to 10 minutes and add the kale. Continue sautéing until the squash is soft and kale is wilted, 1 to 2 more minutes. Transfer squash and kale to a bowl and set aside.
- In a sauce pan, warm the vegetable stock and set aside.
- Drizzle another 1 to 2 tablespoons olive oil in the Lagostina Risotto pan. Once warm add the onion and garlic. Sauté for 3 to 4 minutes or until onion is translucent. Add the rice and stir to coat with oil. Cook the rice for 2 to 3 minutes. Deglaze the pan with white wine (optional), and continue stirring until liquid is absorbed.
- Add 1 cup of the warmed stock to the risotto pan, stirring frequently, until liquid is absorbed. Continue adding the stock 1 cup at a time until all the liquid is absorbed and rice is al dente. You may need to use between 3 and 4 cups stock.
- When the rice is finished, stir in the butternut squash, kale and cheese. Mix until cheese is melted. Season with salt and pepper to taste.