Once again, Food Life sees us traveling to Italy for a hearty, stick to your ribs kind of food…Risotto. This, like the Pasta Aglio e Olio from an earlier episode, is a northern Italian staple and also happens to be relatively easy to make. As always Chef Nikko likes to add his own twist to things and although he keeps this one traditional, he adds a fresh touch by using peas, asparagus and topping the whole dish off with seared lamb.
This dish can easily be considered a one-pot dinner. Traditionally, the process of making risotto is time-consuming, adding in each ingredient one at a time. You need to constantly stir and add ladles of broth to the mixture, which slowly pull out the starches in the rice to achieve a creamy consistency. However, by cooking it in the Thermador Steam Oven Nikko was able to throw all of the ingredients, including the broth and wine onto the tray and into the oven, only having to stir/mix once.
Now I know what you’re thinking, how do you cook what is supposed to be a creamy rice dish with steam? Well, actually, there are many things you can cook with steam that aren’t vegetables. Things like bread, meats, and even pizza. Because the Thermador Steam Oven also offers a convection feature you are able to cook a variety of food.
Cooking with steam not only enhances the natural flavours of your food but is also a healthier cooking option. I found that Nikko had to use zero oil because the steam helps to lock in the moisture of your food and helps to retain more vitamins and minerals. It also helps when reheating leftovers.
The risotto was delicious, smooth and creamy, I could have eaten a whole put of it, and the seared lamb medallions on top really completed the dish. It’s a simple dish that anyone could try and it would easily become one of your family’s favourites. We hope you’ll give this recipe a try.