I have a weakness for beautiful cookware (some woman collect jewelry, I surround myself pots and pans). The first time I saw the Lagostina Risotto Pot at my local Williams-Sonoma, I nearly swooned. Gleaming tri-ply stainless steel! A wooden topped lid (that fits tightly and doubles as a trivet)! And a thick, heat diffusing base to prevent hot spots and burning!
To my very great delight, not long after spotting this gorgeous pot for the first time, I got an email asking if I might like one to use for the development of a risotto recipe. I sent a positive response off as quickly as my fingers could type.
Since this lovely piece of cookware arrived, I’ve been making a lot of risotto. It’s one of my favorite things to make and eat on chilly days. I love the ceremony of near-constant cooking (though to be truthful, I often put the spoon down for a moment or two so that I can do a little clean-up while I cook) and the comfort that comes when you cozy up to a bowlful.
Whenever I make risotto, my primary goal is to cram as much vegetable content into the pot. Risotto can be a heavy dish, and so making sure that it’s packed with fresh produce (in this case, aromatics, greens, and roasted squash) helps lighten it and make it a more regular dinnertime occurrence.
When I make this for me (if I’m making if for Scott, I use roasted carrots in place of squash), I peel and chop all the squash and stir it into the rice. However, if I have friends coming by, I like to reserve some of the roasted squash to serve on top. It brings a little visual and textural interest to the plate and makes it feel like something you might be served as the neighborhood Italian place.
What’s nice about this piece of cookware is that truly, it’s good for so much more than risotto. The wide base and low profile mean that it’s a great shape for any dish you want to simmer and reduce. It does good work with small batches of jam and I love using to make Marcella’s tomato sauce.
The Lagostina Risotto pot can be found at Williams-Sonoma, Bed, Bath, and Beyond, and other specialty shops, and retails for $199.95. For more information about Lagostina, check out their social accounts and visit their website.
Thanks to the kind folks at Lagostina, I have one of their glorious Risotto Pots to give away to you guys. Here’s how to enter.
- Leave a comment on this post and tell me what kind of risotto you’d make in this pot.
- Comments will close at 11:59 pm eastern time on Saturday, December 19, 2015. A winner will be chosen at random and will be posted to the blog on Sunday, December 20, 2015.
- Giveaway open to United States residents only. Void where prohibited.
- One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.
Disclosure: Lagostina sent me this risotto pot to use and write about. No additional compensation was provided. All opinions expressed are entirely my own.
- 1 pound winter squash (butternut, acorn, hubbard are all good)
- 1 tablespoon olive oil for drizzling
- 1/2 teaspoon kosher salt
- fresh thyme for sprinkling
- 1 tablespoon olive oil
- 1 large yellow onion, minced
- 2 large leeks, cleaned and chopped
- 6 cups chopped greens (a mix of kale, spinach, and chard is good)
- 1 tablespoon butter
- 1 1/2 cups carnaroli rice
- 1/2 cup white wine
- 8 cups chicken or veg stock, warmed
- 1/2 cup grated parmesan cheese
- 2 tablespoons heavy cream
- salt and pepper to taste
- Preheat the oven to 425 degrees F. Cut the squash into wedges, slices, or cubes and arrange them on a rimmed baking sheet. Drizzle them with olive oil, sprinkle them with salt, and arrange some fresh thyme leaves around the squash. Roast for 25-40 minutes, until the squash is tender.
- While the squash cooks, place your risotto pot on the stove. Heat 1 tablespoon of olive oil over medium high heat. Add the chopped onion and sliced leeks and cook, stirring regularly, until the wilt and brown a little.
- Add the greens and stir them into the onions and leeks. Cook until tender.
- Add the butter and the rice and stir to combine. Cook for 1-2 minutes, until all the rice grains are glistening and separated.
- Pour in the white wine and stir to combine until it's been absorbed.
- Once the wine has absorbed, add just enough stock to cover the rice and veg, and stir until it's been incorporated.
- Continue adding the stock and stirring, until all the stock as been absorbed.
- When you've incorporated all the stock, remove the pot from the heat. Stir in the parmesan cheese and heavy cream. Taste and add some salt and pepper to taste.
- Cut about half the squash away from the peels and into chunks. Stir it into the finished risotto. Reserve about half the roasted squash to use as a garnish. Serve hot.