No-Stir Steam-Baked Risotto

Carlene Thomas RDN
Carlene Thomas RDN
February 9, 2022
With the Anova Precision Oven, there’s no babying your risotto. This technique goes from a quick stovetop sauté into the oven for a little more than 30 minutes with no checking or stirring. If you prefer a saucier risotto, add an extra 1/4 cup of hot stock after removing the risotto from the oven.
Prep Time
Cook Time
No-Stir Steam-Baked Risotto
4 (4)
1 Tbsp
extra-virgin olive oil
shallot, minced
2 cups
arborio rice
¾ cup
dry white wine
4.5 cups
chicken stock
2 cups
grated Parmesan cheese
3 Tbsp
unsalted butter
1.5 tsp
kosher salt
Freshly ground black pepper
Chopped fresh chives or parsley, for serving

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear

2. Sauté Shallot

Heat the oil in a 2-quart Dutch oven or other similarly sized oven-safe pot over medium-low. When the oil is shimmering, add the shallot and cook, stirring, until softened, about 3 minutes.
Sauté Shallot

3. Toast Rice

Add the rice and continue to cook, stirring, until it becomes translucent around the edges, 1 to 2 minutes.
Toast Rice

4. Add Wine

Add the wine and cook, stirring, until mostly evaporated, about 2 minutes.
Add Wine

5. Add Stock

Stir in the stock, making sure no rice is sticking to the sides of the pot. Remove from the heat.
Add Stock

6. Cook

Transfer to the oven and cook until tender and creamy, 32 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear
00:32 Timer

7. Add Cheese and Butter

Remove from the oven and stir in the cheese, butter, salt, and a few grinds of pepper.
Add Cheese and Butter

8. Serve

Transfer to warm serving plates, garnish with chives, and serve immediately.
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