Fall isn't quite here yet, but you can definitely tell it's on its way. Around the office, we're starting to crave (okay, fantasize about) richer and creamier pasta dishes and stews. Apparently so is kitchen goddess Giada DeLaurentiis, who is sharing her favorite fall recipes to go along with her line of kitchenware for Target Home. Giada has come up with five autumn recipes you'll want to try sooner rather than later, plus a Hazelnut Crunch Cake that is calling our name. These heartier meals were made to warm you up in cooler weather. And the best part? Most of these easy recipes can be completed in less than 25 minutes.
Giada has partnered with Target to give you one place to access her print-friendly recipes and pick up the updated cookware and tools you'll need for your fall menu (think Dutch ovens, nonstick sauté pans and casserole dishes). We like how each recipe lists the equipment you'll need. You can find Giada's entire kitchen line and recipes here and check out our sneak preview of Giada's Gorgonzola and Porcini Mushroom Risotto below!
Gorgonzola and Porcini Mushroom Risotto
Constant stirring while adding stock ensures that the rice is creamy yet al dente.
Makes: 4 to 6 servings
Time: 25 minutes
1½ cups Arborio rice
4 cups low-sodium chicken stock
½ cup dry white wine
1 ounce dried Porcini mushrooms
3 tablespoons butter
1 medium onion
½ cup grated Parmesan cheese
¾ cup (3 ounces) Gorgonzola
¼ cup chopped chives
¾ tablespoon black pepper
You will need:
Giada De Laurentiis™ for Target® 10.5" Tri-Ply Clad
Nonstick Sauté Pan
In 3-quart saucepan, bring stock to a boil over medium-high heat.
Add mushrooms. Remove pan from heat and set aside 30 minutes until mushrooms are tender. Using a slotted spoon, remove mushrooms and set aside.
Reheat stock to a simmer and keep warm over low heat.
In Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion and mushrooms; cook until onions are tender, about 5 minutes. Add rice and stir to coat with butter.
Add wine and simmer until wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until rice is tender to the bite and mixture is creamy, about 20 to 25 minutes. Remove pan from heat. Stir in remaining ingredients.