Seafood Risotto in a Miele Steam Oven (Recipes, How To)

Steve Sheinkopf  |  June 12, 2016  |  3 Min. Read

Miele  |  Steam Ovens

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So this is week two of new recipes cooked in different appliances. Last week was the new Weber Charcoal Summit. This week it is the Miele steam oven.

Steam is the best way to cook. Instead of baking out nutrients and flavors, you enhance them by adding moisture. You can cook anything in a steam oven, not just vegetables. This risotto is extremely flavorful.

We used the Miele steam oven. Wolf, Thermador, Jenn-Air, Gaggenau and Sharp all manufacture a steam oven. Miele, however, is the simplest to operate.

Miele Steam Oven

Steam Oven Seafood Risotto In a Miele Steam Oven

RISOTTO.jpg

Ingredients:

  • 2 Tbsp. Olive oil
  • 6 Shrimp, peeled
  • 6 Scallops
  • 6 oz. Lobster meat, chopped
  • 1 small Shallot, minced
  • 1 clove Garlic, minced
  • 3 oz. Sherry wine, dry
  • 1 cup Arborio rice
  • 3 ½ cups Chicken stock
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • 1 Tbsp. Butter
  • ¼ cup Parmesan cheese
  • 1 Tbsp. Parsley, chopped
  • 1 ½ tsp. Tarragon, chopped
  • 1-2 tsp. Lemon zest

Method of Preparation:

  1. Pre-heat the steam oven to 212˚F. Heat olive oil in a medium sauteé pan over high heat; sauteé shrimp, scallops and lobster meat for 2-3 minutes to sear quickly. Remove seafood from the pan and set aside. Add the shallots and garlic to the pan and sauteé until fragrant then deglaze with the sherry wine.  Once the wine has reduced half way, remove from the heat.
  2. Put Arborio rice in the solid half steam pan and cover with the chicken stock. Stir in the seared seafood, shallots and garlic then add the salt and pepper.  Dot the top of the rice with 1 Tbsp. of the butter, broken into small pieces.  Place in the steam oven and steam for 20 minutes.
  3. After 20 minutes, remove risotto from the oven and stir in the remaining tablespoon of butter and the cheese. Continue to stir for 1 minute then return the risotto back to the oven for an additional 10 minutes. 
  4. Remove risotto from the oven, garnish with the chopped tarragon, parsley and lemon zest and serve immediately.

Additional Resources

Want to learn more about Steam Ovens? Get the Yale Steam and Speed Oven Buying Guide. We will show you how steam works, features to consider and the best units currently on the market. Well over 165,000 people have read a Yale Guide.

Speed and Steam Oven Buying Guide

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Steve Sheinkopf

Steve is the third-generation CEO of Yale and a lifelong Bostonian. He currently resides in Boston, one mile from where he was born. Despite being one of the worst goalies of all time, he is a huge hockey fan of college hockey and the Boston Bruins. The love of his life is his daughter Sophie.

Steve has also been featured in numerous publications such as the New York Times, Consumer Reports, The Boston Globe, Bloomberg Radio, the New York Post, The Wall Street Journal, and Entrepreneur, for his knowledge of how to buy appliances and appliance repair.

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