Risotto 101

Emily Farris
Emily Farris
October 14, 2021
For this creamy combi oven risotto recipe, you’ll use the Anova Precision Oven to first cook with 30% steam, then cook with no steam, and finish at full steam. Like traditional risotto made on the stovetop, this one begins with butter and the remaining ingredients are layered to create a rich rice dish that can be served as a main or a side. All those layers of flavor mean you’ll be in and out of the oven a lot, but to make up for it, it’s all done in just one pan — the sheet pan included with your oven, positioned on the middle rack setting. Serve this risotto as is, or use it as a base for your favorite seasonal ingredients. For an easy variation, add a half cup of caramelized onions, chopped mushrooms, or frozen sweet peas before the risotto goes back into the oven for the final cooking stage. You can also substitute a large shallot for the half white or yellow onion. For extra creamy risotto, finish with a dollop of crème fraîche or mascarpone before serving. 
Serves
4
Prep Time
00:17
Cook Time
00:41
Risotto 101
5 (1)
101
Ingredients
4 Tbsp
cold unsalted butter, divided
½ large
white or yellow onion, diced
1 cup
arborio rice
Kosher salt and freshly ground black pepper
3 cups
chicken stock, at room temperature
1 tsp
white wine vinegar
1 cup
freshly grated Parmesan cheese
Steps

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 30%
Temp: 425°F
Heat: Rear

2. Brown the Butter

Place 2 tablespoons of the butter on a sheet pan and transfer to the oven. Cook until golden brown, about 5 minutes.
Brown the Butter
Sous Vide Mode: Off
Steam: 30%
Temp: 425°F
Heat: Rear
00:05 Timer

3. Add Onions

Carefully add the onions to the sheet pan and stir to combine with the butter. Scrape up any browned bits from the bottom of the pan.
Add Onions

4. Sweat Onions

Return the sheet pan to the oven and cook until the onions begin to soften, about 3 minutes. Remove from the oven.
Sous Vide Mode: Off
Steam: 30%
Temp: 425°F
Heat: Rear
00:03 Timer

5. Adjust the Oven for Toasting the Rice

Sous Vide Mode: Off
Steam: Off
Temp: 425°F
Heat: Top

6. Add Rice

Add the rice to the onions and stir to coat evenly in the butter. Spread into an even layer. Sprinkle with 1/4 teaspoon each of salt and pepper.
Add Rice

7. Toast the Rice

Return the sheet pan to the oven and cook until the rice turns opaque, about 5 minutes. Keep a close eye on it to ensure it doesn’t burn. Remove from the oven.
Sous Vide Mode: Off
Steam: Off
Temp: 425°F
Heat: Top
00:05 Timer

8. Adjust the Oven for Steaming

Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear

9. Add Liquids

In a large measuring cup, combine 2 cups of the stock and the vinegar. Slowly pour the stock mixture over the rice. Use a wooden spoon to gently mix, and then evenly distribute the rice and onions in a thin layer. If the rice isn’t fully submerged, add up to 1/4 cup of extra stock. Sprinkle with 1 teaspoon more salt. 
Add Liquids

10. Steam

Return to the oven and cook for 18 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
00:18 Timer

11. Add Remaining Ingredients

Carefully remove the pan from the oven and slowly incorporate the remaining 1 cup stock, along with the cheese and remaining 2 tablespoons butter.
Add Remaining Ingredients

12. Final Cook

Return to the oven and cook until the rice is tender and creamy, about 10 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
00:10 Timer

13. Serve

Carefully remove the pan from the oven and stir to incorporate the melted butter. Serve immediately.
Serve
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