Risotto 101

Emily Farris
Emily Farris
October 13, 2020
For this creamy combi-oven risotto recipe, you’ll 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 Anova Precision 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 it 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)
72
Ingredients
4 Tbsp
Cold unsalted butter, divided
½
Large white or yellow onion, diced
1 cup
Arborio Rice
3 cups
Chicken stock (room temperature)
1 tsp
White wine vinegar
1 cup
Freshly-grated parmesan cheese
Kosher salt
Freshly-cracked pepper
Steps

1. Preheat

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

2. Brown butter

Brown two tablespoons of butter (divided) on the sheet pan included with your Anova Precision Oven. We’re going for brown, not black! So be sure to start with cold butter (easier to measure, too!). This should take exactly five minutes but keep an eye on it to make sure it doesn’t burn. 
Brown butter
Sous Vide Mode: Off
Steam: 30%
Temp: 425°F
Heat: Rear
00:05 Timer

3. Add onions

Carefully remove the sheet pan from the Anova Precision Oven and add the onions to the melted butter. Use a wooden spoon to deglaze the pan and make sure the onions are fully coated with the butter. 
Add onions

4. Sweat onions

Return the sheet pan to the oven and sweat the onions for three minutes. 
Sous Vide Mode: Off
Steam: 30%
Temp: 425°F
Heat: Rear
00:03 Timer

5. Remove pan and adjust oven settings

Carefully remove the pan from the oven and set aside. Adjust the oven settings. 
Sous Vide Mode: Off
Steam: Off
Temp: 425°F
Heat: Top

6. Add rice and season

Add one cup of Arborio rice to the buttery onions. Use the wooden spoon to incorporate the ingredients, ensuring all of the rice is coated. Then use the spoon to smooth the rice into a thin, even layer to prepare for toasting. Sprinkle the mixture with about ¼ teaspoon each of kosher salt and freshly-cracked pepper. 
Add rice and season

7. Toast rice

Return the sheet pan to the oven to toast the rice for five minutes. (Keep an eye on it to make sure it doesn’t get too toasted.)
Sous Vide Mode: Off
Steam: Off
Temp: 425°F
Heat: Top
00:05 Timer

8. Remove pan and adjust oven settings

Carefully remove the pan from the oven and set aside. Adjust the oven settings. 
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear

9. Add liquids and season

Add one teaspoon of white wine vinegar to two cups of chicken stock (make sure the stock is room temperature or warmer). Slowly pour the liquids over the rice. Use the wooden spoon to gently mix then evenly distribute the rice and onions in a thin layer covering the entire pan. If the rice isn’t fully submerged, add up to ¼ cup of extra stock. Sprinkle with a teaspoon of kosher salt. 
Add liquids and season

10. Cook rice

Return the sheet pan 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 one cup (room temperature or warmer) chicken stock, one cup freshly-grated parmesan cheese, and two more tablespoons butter (those can go in cold).
Add remaining ingredients

12. Final cook

Return the sheet pan to the oven and cook for 10 more 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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