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See how I used the AccuCore Stainless Steel 3-quart Sauté Pan for My Set, My Chicago-Style Risotto.
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In our house, risotto is a family favorite. I make it fairly often and change up my ingredients depending on the season and what I’ve got in the fridge.
This recipe was inspired by one of our hometown’s most famous dishes—Chicago-style deep-dish pizza. If you’ve visited the windy city, you know we’re famous for a decadent, cheesy, sausage and mushroom pie that can’t be beat.
When I make risotto, I always use a nice, big pan with high edges. My go-to is my Calphalon Accucore 3-quart sauté pan. Not only is it the perfect size, it also has five layers of metal, including a copper core, ensuring even heating and temperature across the pan. (It’s great for browning and searing meat and fish, too!)
For this risotto, I made everything in the Accucore pan, but on occasion, I like to use my Calphalon Nonstick 10-inch Omelette Pan to sauté my veggies and meats and add into the risotto later. This pan is a nice, generous size and the non-stick surface works for anything! And of course, clean up is a breeze with the non-stick surface.
I know a lot of people who steer clear of making risotto and only order it in restaurants. No need! It’s actually one of the simplest dishes in the world to make. But there is a catch—you can’t walk away from it. It does require some stirring, but it’s done in a half hour and the results are worth it—especially with this recipe!
How It’s Made
As with any risotto, you’ve got to have chicken stock, Arborio rice and some olive oil to get started. I also used chopped onions, mushrooms, sausage, cheese and Italian tomatoes. Sound like a delicious pizza? It tastes like one, too! Except this one-dish wonder is fancy enough to serve to a houseful of guests and easy enough for a weeknight dinner.
Here are my ingredients with my Calphalon Accucore pan before I got cooking!
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