A Riff on Risotto
Red Wine Risotto with Beans (Paniscia)
Making this deeply flavored, hearty winter specialty is typically a lengthy process of combining a minestrone-like soup with risotto. We eliminated the need to make two separate dishes and simplified its preparation to make one hearty risotto. Sautéed pancetta and mirepoix made a strong flavor base to which we added tomato paste and garlic for more savory depth. In place of the hard-to-find traditional Italian salam d'la duja, we used mild Italian-style salami, sautéing it with the Arborio rice before adding red wine and broth. Using our streamlined risotto method, we incorporated most of the liquid in one addition, making the cooking mostly hands-off. Near the end of cooking, we added chopped cabbage and creamy canned pinto beans. We finished the dish with butter for even more richness and red wine vinegar to brighten the meaty flavors.
How to Clean and Care for Enameled Cast-Iron Cookware: Dutch Ovens and Skillets
We love enameled cookware in the test kitchen. Some of our favorite equipment features this glaze made from powdered glass, including the winner and best buy in our Dutch ovens testing and one of our favorite cast-iron skillets. Because we have so much experience cooking with it, we've acquired lots of knowledge about enameled cookware over the years. Here are answers to three commonly asked questions.