RACHAEL RAY CAST IRON RECIPES

Steps:

• Preheat oven to 400°F
• Layer 2 sheets of foil and place beets in center of foil, then spray lightly with oil to help skins slide away when you slough them later
• Season with salt and pepper
• Form a pouch, seal closed and roast 60 to 75 minutes until fork tender on small baking sheet (just in case the beets leak juice)
• Cool and peel beets with paper towels and shred on large-tooth grater
• Heat wine and stock in a saucepot over low heat to warm the liquids
• Pour any leftover beet juice from the foil pouch into the pot
• Heat the EVOO in a round-bottom pan over medium to medium-high heat
• Add the shallots, season with salt and pepper and stir 3 minutes
• Add garlic and rice and season with salt and pepper; let rice toast for a minute
• Add pollen and zest, stir a minute more, then add the first third of the wine and stock, stirring with round wooden spoon or risotto paddle (a spoon with a hole in the center to build the starch in the rice as you stir)
• Once you add the first liquids, the risotto should take 18 minutes to al dente
• Add in the grated beets once the first addition of liquids has been absorbed
• Add the next additions of liquids only after each is fully absorbed
• With the last addition of the liquids, add the greens (reserving some for garnish) to wilt in and then stir in butter and cheese when rice is just right and still pourable
• Stir in herbs, reserving just a bit to garnish
• Listicle: Rachael Ray Cast Iron Cooking Combo Fry eggs up easy or over hard with dabs of butter over medium heat
• Serve risotto in shallow bowls topped with eggs seasoned with salt and pepper and a bit of herbs

Steps:

• Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.Meanwhile, heat a large skillet over medium heat. Add the EVOO (enough to coat bottom of the pan) and pancetta. Brown the pancetta for 2 minutes. Add the red pepper flakes and garlic and cook for 2-3 minutes more. Add the wine and stir up all the pan drippings.In a separate bowl, beat the egg yolks, then add 1 large ladleful (about 1/2 cup) of the starchy cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.Drain the pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove the pan from the heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.