Steaming Risotto: The Perfect Technique For Creamy Rice

Risotto is a classic Italian dish that can be time-consuming and hard work to make on a stovetop. However, a steam oven can simplify the process and produce a delicious, creamy risotto with minimal stirring required. Steam ovens inject steam throughout the cooking process, combining flavours and cooking ingredients without the need to constantly stir or switch containers. This guide will explore how to cook risotto in a steam oven, including the ingredients, methods, and serving suggestions for a perfect, hassle-free risotto.

How to prepare the ingredients

The ingredients you will need for your risotto include:

• 2 cups of chicken or vegetable stock (make up 500ml)
• Half a red onion, diced
• 1/4 of a butternut squash, cubed
• Freshly ground pepper
• 1 clove of crushed or lazy garlic
• 30g of Parmesan or vegetarian hard cheese alternative
• 30g of soft butter or non-dairy alternative

You can also add meat or fish to your risotto. For example, raw tiger prawns can be added for the last 5 minutes of cooking time, or you could stir through some cooked ham hock or chorizo.

Any vegetables can be used, such as carrots, peas, sweet potato, asparagus, kale, mushrooms, or cherry tomatoes. Just be mindful of how long each vegetable takes to cook. For example, carrots take 10 minutes and peas only need 5 minutes, so you would cook the rice first and then add the vegetables later.

Once you have gathered your ingredients, follow these steps to prepare them:

• Dice half a red onion.
• Cube 1/4 of a butternut squash.
• Crush or use lazy garlic to measure 1 clove.
• Measure out 2 cups of chicken or vegetable stock.
• Grate 30g of Parmesan or a vegetarian hard cheese alternative.
• Cut 30g of soft butter or non-dairy alternative into small cubes.
• If using meat or additional vegetables, prepare them as needed, keeping in mind the different cooking times.

The best oven settings

• Temperature: Most recipes recommend setting your steam oven to a temperature of around 100°C (212°F) for cooking risotto. This temperature ensures that the risotto cooks evenly and thoroughly without burning.
• Steam level: Some ovens allow you to adjust the steam level. For example, the Anova Precision Oven suggests starting with 30% steam, then cooking with no steam, and finishing at full steam. The CombiSteam Oven also has a variable steam setting, recommending 30% or medium steam for the initial cooking stage.
• Cooking time: The cooking time will vary depending on the recipe and the type of oven. Most risotto recipes in a steam oven seem to cook for around 20 minutes, with some recipes suggesting additional cooking time for specific ingredients or to achieve the desired consistency. It is important to follow the recipe instructions and adjust the cooking time accordingly.
• Pre-heating: Pre-heating your oven is essential for accurate cooking. Ensure you give your oven enough time to pre-heat to the desired temperature before placing your risotto inside.
• Steam setting: If your oven has a specific steam setting, this is the ideal function to use for cooking risotto. This setting ensures that the risotto cooks evenly and absorbs the moisture for a creamy texture.

Cooking times and temperatures

The cooking times and temperatures for risotto in a steam oven vary depending on the recipe and the type of steam oven being used. Here is a step-by-step guide with approximate cooking times and temperatures for reference:

Step 1: Sautéing

First, you will need to sauté the aromatics (such as onions, garlic, and sometimes mushrooms) in butter or oil. This step is typically done on the stovetop or using the combination steam and hot air/fan function of your oven. The temperature for this step can vary, but it is often around 200°C with 30% steam for about 10 minutes.

Step 2: Toasting the rice

Next, you will add the rice to the aromatics and toast it until it becomes opaque. This step is usually done at a similar temperature to the previous step for about 2-5 minutes. Keep an eye on the rice to ensure it doesn't burn.

Step 3: Adding the stock

Now, you will add the stock to the rice and aromatics. The stock can be chicken, vegetable, or a combination of both. You will want to make sure the rice is mostly submerged, and then return the dish to the steam oven. This step is typically done at 100°C or 100% steam for about 15-25 minutes.

Step 4: Finishing the risotto

Finally, you will add the remaining ingredients, such as butter, cheese, and any proteins or vegetables you are using. Return the dish to the steam oven for an additional 5-10 minutes, or until the rice is tender.

It's important to note that the cooking times and temperatures may vary slightly depending on your steam oven model and personal preferences for doneness. Be sure to refer to your oven's instructions and adjust the timings as needed.

Adding the finishing touches

Once your risotto is cooked, it's time to add the final ingredients and bring all those delicious flavours together. For a creamy finish, add butter and parmesan to your risotto and stir through until everything is combined. You can also add some extra grated parmesan on top for serving. If you want to make your risotto extra creamy, finish it with a dollop of crème fraîche or mascarpone before serving.

If you're making a meat or fish risotto, you can add some raw tiger prawns for the last 5 minutes of cooking time, or stir through some cooked ham hock or chorizo. For a vegetarian option, you can add some extra vegetables like carrots, peas, sweet potato, asparagus, mushrooms, or cherry tomatoes. Just be sure to add them according to their cooking time.

For a touch of decadence, add a few drops of good-quality truffle oil just before serving, or squeeze some fresh lemon juice over your risotto for a zesty kick. And if you're feeling extra fancy, why not garnish your risotto with some micro herbs?

There you have it! Your steam oven risotto is now ready to be served and enjoyed. Bon appétit!

Serving suggestions

The great thing about risotto is its versatility. You can serve it as a main or a side, and it can be adapted to suit the seasons and your personal preferences.

For a simple, classic risotto, serve it as is, garnished with some extra parmesan and herbs. If you want to add a touch of decadence, add a few drops of good-quality truffle oil just before serving.

For a heartier meal, you can add meat or fish to your risotto. Raw tiger prawns, cooked ham hock, or chorizo are great options. If you're adding meat or vegetables, you may need to increase the cooking time by 2-3 minutes to ensure the rice is heated through. You can also experiment with different types of cheese, such as vegetarian hard cheese or a non-dairy alternative.

If you want to add some extra vegetables, the options are endless. Try carrots, peas, sweet potato, asparagus, kale, mushrooms, cherry tomatoes, or broccoli. Just be mindful of the cooking time for each vegetable and add them accordingly. For example, carrots take about 10 minutes to cook, while peas only need 5 minutes. You can also experiment with different types of rice to find your preferred texture and taste.

For a creamy risotto, finish it off with a dollop of crème fraîche or mascarpone before serving. If you want to add some extra flavour without the alcohol, simmer your wine before adding it to the stock. However, do not be tempted to add uncooked wine, as it won't cook properly and your risotto will taste alcoholic.

Finally, don't forget that risotto is a great make-ahead option. It reheats beautifully, although you may lose a little texture and it will be firmer the next day. Alternatively, you can turn leftovers into arancini by crumbling and deep-frying little balls of the risotto.

Frequently asked questions