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Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Italy's definitive home cookbook — 2,000 recipes, every region
Premium saffron — paella, biryani, risotto Milanese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Italy's definitive home cookbook — 2,000 recipes, every region
Premium saffron — paella, biryani, risotto Milanese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In an enameled medium cast-iron casserole, heat 2 Tbsp olive oil. Add 5 sliced garlic cloves and 1-cup arborio rice and cook over moderate heat, stirring, for 2 minutes. Stir in 3.5 cups chicken broth; bring to a boil. Cover and bake at 400 for 20 minutes, until the rice is tender. Stir in 1/2 cup grated Parmigiano cheese, 20 cooked shelled shrimp and 1 Tbsp each butter and lemon juice; season with salt. Drizzle with pesto sauce and serve.