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Milo Cast Iron Covered Dutch Oven, Enameled in Black, 3.5-quart

$77

Milo Cast Iron Covered Dutch Oven, Enameled in Black, 3.5-quart

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Product Description

Milo is part of Kana’s family of thoughtfully-made products designed to enrich your lifestyle.

Milo Dutch Ovens by Kana

Milo classic dutch ovenMilo classic dutch oven

The Versatility of Cast Iron and Enamel

Milo cookware is made of premium cast iron with a durable coating of Belgian enamel. This makes it naturally non-stick and perfect for:

  • A luscious Risotto
  • Slow-cook braising
  • Your ultimate Sunday roast
  • Baking home-made bread
  • Simmering some stew

...and so much more! What will you cook?

TastemadeTastemade

Milo Cookware: Trusted by the Best

"Perfect. An indispensable classic that's a secret weapon for top chefs around the world."

Epicurious"noscript"Epicurious

Milo Cookware: Trusted by the Best

"Disrupting the old guard."

Domino"noscript"Domino

Milo Cookware: Trusted by the Best

"Cuts no corners when it comes to design and excellence."

New York Times"noscript"New York Times

Milo Cookware: Trusted by the Best

"Dead-set on disruption, one kitchen cabinet at a time."

Tastemade"noscript"Tastemade
"p" Tastemade

Epicurious"noscript"Epicurious
"p" epicurious

Domino"noscript"Domino
"p" domino

New York Times"noscript"New York Times
"p" The New York Times

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Have a Recipe, on Us!

Risotto in a dutch oven"noscript"Risotto in a dutch oven

Easy Mushroom Risotto

Ingredients:

    "li"8-10 cups (2 L) chicken broth (homemade or store-bought) "li"4 tablespoons (60 ml) olive oil "li"2 pounds (900 g) mixed mushrooms, chopped "li"1 medium yellow onion, chopped "li"3 cloves of garlic, crushed and finely chopped "li"1½ cups (300 g) Arborio rice, uncooked "li"½ cup (125 ml) dry white wine "li"½ cup fresh sage leaves, loosely packed "li"1 cup (100 g) grated fresh Parmesan cheese "li"2 tablespoons butter "li"salt amp; pepper to taste
"p" Preparation Instructions:

"p"

    "li"Bring broth to the boil in a saucepan over medium heat, and reduce to a simmer. "li"Meanwhile, heat a 5.5 Quart Dutch oven over medium heat. When the Dutch oven is warm, add olive oil swirl to coat. "li"Add chopped mushrooms and stir occasionally until the mushrooms absorb the oil. Continue stirring until the mushrooms release moisture and begin to brown. "li"Add the chopped onion and keep stirring until onion is translucent. Add garlic and a pinch of salt and stir until garlic becomes fragrant. "li"Add Arborio rice and stir until thoroughly coated in oil. Sauté rice until the grains become slightly translucent. Pour in wine and stir until mostly evaporated. Lower the heat to medium-low. "li"Using a ladle, add about a cup of the chicken broth to the rice mixture and stir vigorously to help the rice release its starch. Once the broth is mostly absorbed add another ladle. Continue adding broth one cup at a time like this until the rice is tender and the risotto has thickened but is not watery. It's okay if you have broth left over. If you run out of broth you can continue to add water until the risotto reaches the desired consistency.
  1. Take risotto off the heat and stir through cheese, sage and butter until sage leaves are wilted and risotto becomes creamy. Add more cheese, if you like.

*To make this recipe vegetarian, substitute the chicken broth for vegetable broth.

Milo Cast Iron Covered Dutch Oven, Enameled in Black, 3.5-quart