One Pan Steam-Baked Risotto

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.