The last thing I want to worry about when making risotto, is rice and food bits sticking to my pan, and burning as I’m cooking it. Good thing I have a non-stick casserole pot from Corningware’s Retroflam range. I don’t have to worry about food sticking to the bottom of my pan. In fact, I don’t even need to deglaze my pan after cooking my onions and garlic. Absolutely nothing sticks. You’ll be able to see how the food glides on the pan in the video embedded below.
That’s because the range of cookwares from Retroflam series are not only quality made, they are also very well designed. The manufactured in Korea cookwares are made of 5 layers of coating to facilitate heat conductivity to up to 400 degrees Celsius. So more worrying about damaging a non-stick pan or pot on high heat!
As shown in the diagram, the 5 layers of coating consist of quality cast aluminium, black titanium, and sparkling pearl ceramic coating on both the interior and exterior of the cookware. Ceramic has been recognized as a more advance material for non-stick cookware. It is also widely considered to be the safest and most environmentally friendly option. The pearl ceramic coating does not leach chemicals and is free from toxic chemicals such as PFOA, cadmium and lead. The coating is also made to last as it is highly scratch resistant, unlike the traditional non-stick coating with a relatively short lifespan.
All parts of the pan has been well thought out, even the base of the pan was specially designed with radiating grooves to allow for even distribution of heat, promising evenly cooked food. No more hot spots leading to burnt and/or under-cooked food!
- Scratch resistant
- Easy to clean
- Food cooks evenly
- Safe & non-toxic (Most important!)
I experimented with this simple Asian fusion one pot recipe, and I’m so glad I did. The recipe is straight forward and only requires a few simple ingredients. The only challenging part here is that you’ll need to work for your food. Let’s get cooking, and get some elbow-grease in shall we?
Heat pan, add some oil and start sweating the onions.
Then add in your garlic and cook for 30 seconds. Add arborio rice and cook for 2 minutes, , stirring frequently.
Add about 1/4 cup of hot stock, and stir until all the liquid is absorbed by the rice.
Continue adding stock about 1/2 a cup at a time, stirring frequently to release the starch.
Allow liquid to absorb before adding the next ladle of stock.
Continue stirring and cooking until you are left with the last 1/2 cup of stock.
Season with fish sauce to taste, and sugar.
Add prawn, stock, and frozen peas.
Then continue stirring until rice in al dente and prawn is cooked through.
- 1 cup Arborio rice
- 3-1/2 cups water
- 1-1/2 cube Knorr Tom Yum stock cube
- 10 large prawns
- 180g shimeji mushrooms
- 1/4 cup frozen peas
- 2 cloves garlic, minced
- 1/4 yellow onion, diced
- 2 tbsp cooking oil
- 1/2 tsp sugar
- Fish sauce to taste
- Lime wedges for serving
- Coriander leaves to garnish
- In a saucepan, bring water to boil and dissolve stock cube.
- Remove from heat but keep the stock hot.
- Heat medium pot on medium-high heat, and add 2 tbsp cooking oil.
- Saute onion for a minute then add garlic to cook for 30 seconds.
- Add risotto rice to cook for 2 minutes, stirring frequently.
- Add about 1/4 cup of hot stock, and stir until all the liquid is absorbed by the rice.
- Continue adding stock about 1/2 a cup at a time, stirring frequently to release the starch.
- Allow liquid to absorb before adding the next ladle of stock.
- Continue stirring and cooking until you are left with the last 1/2 cup of stock.
- Season with fish sauce to taste, and sugar.
- Add prawn, stock, and frozen peas.
- Then continue stirring until rice in al dente and prawn is cooked through.
- Serve immediately with wedges of lime, and garnished with coriander leaves.
Serve immediately with wedges of lime, and garnished with coriander leaves.
The Corningware Retroflam is available at leading department stores listed here.