Risotto is a dish that adapts perfectly to being cooked in a Steam oven. It produces luscious, creamy results without continual stirring. The key to a great risotto is good arborio rice, flavorful stock, and, of course, freshly grated Parmesan cheese.

In this preparation, the leeks, which replace the traditional onion, are first sauteed in butter on the cooktop. Then, the rice is added and stirred gently for a few minutes to coat the kernels in butter. Next, the wine is added, and once it cooks down, the stock is added. At this point, the risotto can be placed in the oven and cooked for another 25 - 30 minutes.  

Because risotto is cooked in steam mode, the asparagus can be steamed in the oven for the final 6 -8 minutes of cooking time.  When you stir in the asparagus, prosciutto, and Parmesan, use a fork to gently combine everything rather than a spoon to avoid mashing the rice.

The risotto can be cooked in an oven-safe pan or transferred to a baking dish before placing it in the oven.

INGREDIENTS

1 leek, thinly sliced (dark green tops removed)

3 tbsp butter

1 tbsp olive oil

1 ½ cups arborio rice

½ cup dry white wine

3 cups chicken broth

1 bunch asparagus, trimmed and cut into ½” pieces

4 slices prosciutto, minced

4 tbsp freshly grated Parmesan cheese

PREPARATION

Heat the steam oven in the Steam mode using the default temperature of 212℉/100℃

Heat a medium oven-safe saucepan or sauté pan over moderate heat. Add the butter and oil, and when the butter is foaming, add the prepped leeks. 

Cook for several minutes without browning, then add the rice. Fold the rice in gently so it is well coated with the butter and oil. Add the wine and cook for a few minutes until the liquid has evaporated. Add the chicken broth and a pinch of kosher salt, and place the pan in the oven.

Set the timer for 25 minutes. While the risotto is cooking, prep the asparagus, mince the prosciutto, and grate the cheese. Add the asparagus to steam in a small perforated pan for the final 6 - 8 minutes of the risotto cooking time. The cooking time will depend on the thickness of the asparagus.

Taste the risotto to check it is done, then gently fold in the asparagus, prosciutto, cheese, and maybe another tablespoon or so of butter. Add some freshly ground pepper and a sprinkle of sea salt flakes before serving.

Serves 4