No-Stir Steam-Baked Risotto
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.
Serves
6
Prep Time
00:15
Cook Time
00:32
4.2 (5)
667
Ingredients
1 Tbsp
extra-virgin olive oil
1
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
Steps
1. Preheat the Oven
Rack
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.
3. Toast Rice
Add the rice and continue to cook, stirring, until it becomes translucent around the edges, 1 to 2 minutes.
4. Add Wine
Add the wine and cook, stirring, until mostly evaporated, about 2 minutes.
5. Add Stock
Stir in the stock, making sure no rice is sticking to the sides of the pot. Remove from the heat.
6. Cook
Rack
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.
8. Serve
Transfer to warm serving plates, garnish with chives, and serve immediately.
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