By: Chef Brandie Wininger
Garlic Risotto in Convection Steam Oven
Yields 6-8 servings
3⁄4 cup sugar
2 1⁄4 cups heavy cream
1⁄2 teaspoons vanilla
1⁄2 teaspoon salt
1⁄2 large white onion, 1⁄2 large sweet onion or 1 shallot, finely chopped
2 cloves garlic, finely chopped
2 cups arborio rice
1 cup dry white wine
6 cups chicken stock, veggie stock, or water
5 Tbsp. unsalted butter, cut into pieces
2 cups finely grated Parmesan or choice of grated cheese(s)
1. In a medium saucepan set over medium heat add a few swirls of olive oil. Add in onion or shallot, garlic, and a pinch of salt. Allow to cook for 3-4 minutes or until translucent but not browned. Add in arborio rice and toss to coat in olive oil. Deglaze the saucepan with white wine and allow it to simmer until almost evaporated.
2. Using the solid convection steam oven pan or a large oven-safe dish, add the arborio rice mixture to the pan in a thin layer. Place pan in Wolf convection steam oven (CSO) and add in stock or water. Give the mixture a stir to distribute stock into the rice. Turn the convection steam oven to Convection Steam mode set to 330F and cook risotto for 31 minutes, giving the rice a stir halfway through cooking.
3. Remove, add butter and cheese. Stir, season to taste, and serve warm.
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