Spring Risotto by Chef Mary Payne Moran!

Mary Payne Moran is a Los Angeles-based chef, nutritionist, culinary educator, and author with over 20 years of experience. A graduate of Le Cordon Bleu and trained in Italy, she holds a certification in Holistic Nutrition and has cooked for celebrities, athletes, and royalty. She spent a decade as the resident chef for Traditional Home Magazine, contributed to shows like Hell’s Kitchen and Sugar Rush, and styled food for Gilmore Girls.

In 2022, Mary founded The Silver Lake Kitchen, a sensory-friendly cooking school that welcomes all ages and promotes joyful, confidence-building learning. She’s also the author of The Vita Gang Mysteries: Who Stole Vita D?, a children’s culinary adventure praised by Thomas Keller and other notable figures.

Through her teaching, her storytelling, and her resilience, Mary Payne Moran shows us that food is far more than what we eat—it’s a path to healing, discovery, and connection.

Chef Mary is obsessed with the Hotpan! It takes the hassle out of cooking labor-intensive favorites like risotto, stews, and soups—no cords, no fuss. The vibrant, spring-colored base isn't just pretty—it goes straight from the stove to the table, keeping dishes warm without scorching surfaces. It’s stylish, practical, and has quickly become one of Chef Mary’s favorite kitchen essentials.

Ingredients

4 tablespoons unsalted butter

2 tablespoons olive oil

½ cup small diced yellow onion

1 teaspoon salt

1 cup arborio rice

¼ cup white wine

1 ½ cups chicken stock 

½ cup fresh parmesan cheese

¼ cup fresh peas

1 tablespoon lemon zest

¼ teaspoon cracked fresh pepper

8 strips fresh parmesan

Directions

Add 2 tablespoons olive oil and 1 tablespoon butter to the Hotpan insert and heat to a medium high temperature.

Add the onions and cook until soft. 

Stir in arborio rice and ½ teaspoon salt. 

Cook for 1-2 minutes, until lightly toasted.

Turn the fire off and stir in the wine. 

Turn the fire to low heat and let the alcohol cook out for two to three minutes. 

Return the Hotpan insert to the fire to a medium high heat and reduce the wine by half.

Add the cold stock to the pan and bring it to a boil. 

Stir and scrape the bottom. 

Cover the Hotpan insert with the lid and remove it from the stove, place it directly inside the insulated pot. 

Let it sit covered for 45 minutes. 

After 45 minutes remove the lid and pan from the insulated pot. 

Place the pan back on the stove and mix in the peas, lemon zest, and season with the remainder of the salt and pepper (the peas will cook with the heat of the risotto). 

Fold in the remaining butter and cheese. 

Garnish with fresh parmesan cheese strips and lemon zest.

Serve. 

It's a GAME CHANGER. The HOTPAN® takes out all the time spent using traditional cookware for making beautiful dishes like this Spring HOTPAN Risotto from Chef Mary Moran. Cooking becomes easier and you get the same results in far less time.

Get yours today and find out what you've been missing!