The versatile cast iron pan is the perfect utensil for creating filling fall feasts
As cool fall weather settles in, we start to fill our tables and plates with hearty and savory meals that fill the belly and warm
the soul — risottos, roasted chicken with crispy skin, oven-baked vegetables, and citrus-forward desserts. These dishes
can be served to family and friends during the holidays but are also perfectly acceptable for a Sunday supper or Tuesday
These recipes are written for a 12-inch cast iron skillet. Cast iron is an incredibly versatile tool, easily able to shift from
appetizer to dessert, and from stovetop to oven.
By Elena Rosemond-Hoerr
PEA & MUSHROOM RISOTTO
Risotto has a fussy reputation but when done well it can be a
simple dish to execute that will wow your guests. Give it your
complete attention for the half hour it takes to come together,
and it won’t fail to impress. This risotto, with bright lemon
and savory mushrooms, can be both a standalone meal and a
complement to other dishes.
4 Tbsp salted butter, divided
2 cups sliced button mushrooms
3 garlic cloves, minced
3 cups vegetable broth
1 Tbsp olive oil
1 white onion, minced
In the skillet over medium heat, melt 1 tablespoon of butter. Add the
mushrooms and cook for 4-5 minutes, stirring occasionally, or until the
mushrooms are browned and tender. Stir in the garlic and cook for 1 min-ute.
Transfer the mushrooms and garlic to a small bowl and set aside.
Bring the broth to a boil in a medium saucepan, reduce the heat to low,
and let simmer for 20 minutes.
In the skillet over medium heat, combine the oil and 1 tablespoon of
butter. Add the onion and a pinch of salt and cook for 2-3 minutes, stirring
occasionally, until the onion has begun to soften. Add the rice and stir to
thoroughly coat with the oil and butter. Sauté for 1-2 minutes, stirring fre-quently
to keep the rice from browning.
Add the wine and cook, stirring, for 3-4 minutes or until the wine is
fully absorbed. Add a ladleful of warm broth, stirring until the broth is
absorbed. Repeat this process, adding broth one ladleful at a time and
stirring while it fully absorbs, until all the broth has been added, which
should take 25-30 minutes.
Stir in the remaining 2 tablespoons of butter, the lemon juice, and
Add the cooked mushrooms, garlic, and peas. Cook for 2-3 minutes.
Taste and adjust the seasoning if desired.
60 november 2021
1 cup Arborio rice
½ cup dry white wine
Juice of 1 lemon
¼ cup grated Parmesan cheese
1 cup shelled peas, thawed to