Milo by Kana 5.5-Quart Enameled Cast Iron Dutch Oven

Milo by Kana: Thoughtfully-Made Cookware to Enrich Your Lifestyle

Milo is part of Kana's family of carefully crafted products designed to elevate your cooking experience. Milo Dutch Ovens, made with the versatility of premium cast iron and durable Belgian enamel, offer a world of culinary possibilities.

The Versatile Magic of Cast Iron and Enamel Milo cookware is crafted from high-quality cast iron, infused with a resilient coating of Belgian enamel. This unique combination makes Milo naturally non-stick and perfect for a wide range of cooking tasks:

• Crafting luscious risottos • Slow-cooking succulent braises • Baking homemade bread • Simmering hearty stews • And so much more

Rethink What's Possible in Your Kitchen Milo's cast iron dutch ovens unlock a new level of culinary potential. The slow, gentle heat of these premium vessels takes your stews, braises, and other dishes to new heights. With their snug-fitting lids, Milo dutch ovens retain essential moisture, ensuring tender, flavorful results – even with fickle ingredients like seafood and delicate vegetables.

Trusted by the Best Milo Cookware has earned the praise of culinary experts and enthusiasts alike:

"Perfect. An indispensable classic that's a secret weapon for top chefs around the world." "Disrupting the old guard." "Cuts no corners when it comes to design and excellence." "Dead-set on disruption, one kitchen cabinet at a time."

Taste the Difference with Milo To inspire your culinary journey, we're sharing a delectable recipe for Easy Mushroom Risotto. Prepare to elevate your favorite dishes to new heights with the power of Milo.

Easy Mushroom Risotto Ingredients: • 8-10 cups (2 L) chicken or vegetable broth • 4 tablespoons (60 ml) olive oil • 2 pounds (900 g) mixed mushrooms, chopped • 1 medium yellow onion, chopped • 3 cloves of garlic, crushed and finely chopped • 1½ cups (300 g) Arborio rice, uncooked • ½ cup (125 ml) dry white wine • ½ cup fresh sage leaves, loosely packed • 1 cup (100 g) grated fresh Parmesan cheese • 2 tablespoons butter • Salt & pepper to taste

Instructions: 1. Bring the broth to a simmer in a saucepan over medium heat. 2. Heat a 5.5 Quart Milo Dutch Oven over medium heat. Add olive oil and swirl to coat. 3. Add chopped mushrooms and stir occasionally until they release moisture and begin to brown. 4. Add the onion and sauté until translucent. Stir in the garlic and a pinch of salt. 5. Add the Arborio rice and sauté until the grains become slightly translucent. 6. Pour in the wine and stir until it's mostly evaporated. Reduce heat to medium-low. 7. Ladle in the hot broth, one cup at a time, stirring vigorously to release the rice's starch. Continue this process until the rice is tender and the risotto has thickened. 8. Remove from heat and stir in the Parmesan, sage, and butter until well combined. 9. Adjust seasoning with salt and pepper to taste.

Enjoy your restaurant-quality risotto, made effortlessly with the power of Milo.

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