DUTCH OVEN LASAGNA RECIPES

Steps:

• Boil 2 cups of water in a small pot. Add the porcini mushrooms in the boiled water to soften. When they become soft, take mushrooms out of the water. Keep the water for the braising later. Roughly chop mushrooms.
• Select SEAR/SAUTÉ Mode. Press the Temp/Time button to set the time to 30 minutes with the knob. Press START .
• Season short ribs with salt and black pepper. When the cooking vessel is hot, place ribs to the bottom and sear both sides until browned (roughly 5 minutes each side).
• Take the ribs out and put onto a plate. Discard the grease remaining in the vessel. Be careful, the vessel will be hot. Use silicone gloves to touch the handles.
• Add olive oil to the vessel. Sauté onions and garlic until soft for three minutes.
• Stir in the cremini mushrooms and porcini mushrooms. Sauté until the liquid released from the mushrooms have evaporated.
• Add the left-over liquid from the soaked mushrooms, thyme and beef stock to the pot and place ribs on top. Make sure the ribs are mostly covered with liquid. Press CANCEL .
• Close the lid. Select BRAISE MODE. Press the Temp/Time button and set the time to 2 hours. Press START.
• After 45 minutes skim any fat from the surface and stir in the barley. Ensure that the barley is fully submerged in the liquid (to help you can place ribs on top to keep the barley submerged).
• Wait for 30 minutes and check the ribs, make sure they are very tender and carefully take them out and place onto a plate. Try to leave all the barley in the vessel.
• Add the balsamic vinegar and parmesan to the pot, and mix in with the barley until creamy. Add in additional hot broth if needed. Adjust seasoning to taste.
• Mix in parsley and lemon zest. Press CANCEL .
• Serve the barley mixture on a plate and place the ribs on top. Garnish with chopped parsley.

Steps:

• Select Manual Mode 2 – 325F for 1 hour.
• Cut the top of the garlic head off.
• When preheated, place a piece of foil in the bottom of the pot, and place the head of garlic in the center.
• Drizzle with oil and a pinch of salt.
• Place the lid on and let the garlic roast slowly. Try not to open the lid, until the one-hour time is completed.
• Select Manual Mode 2 – 350°F for 30 minutes.
• When preheated, add the oil, butter, diced onions, carrots and ½ tsp of salt. Sauté for 5 minutes stirring occasionally.
• Add the arborio rice and cook for 3 minutes stirring frequently.
• Add the roasted garlic cloves, they can be added whole, as they will break down as the rice cooks.
• Add the white wine, stir, and cook for about 1 minute.
• Add one ladle, about ½ cup to 1 cup of chicken stock to the pot and stir gently until the stock is absorbed into the rice.
• Continue adding one ladle of stock at a time, stirring frequently until absorbed, before adding another ladle of stock.
• Continue adding the stock, one ladle at a time, until all the stock is added, and the rice is cooked to al dente.
• Press CANCEL if there is any remaining time.
• Using the handle grips, remove the cooking pot from the base and place on the countertop protector.
• Stir in the parmesan cheese and parsley.
• Serve and enjoy!