Your Recipe for Combi-steam Cooking

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Lemon Basil Risotto

Risotto is a versatile side or main dish that can be prepared year round with a variety of seasonal vegetables.  This Steam Mode recipe (Combi Steaming) uses grated lemon zest and chopped fresh basil is perfect for spring and summer menus.


Preparing risotto in the oven is of course not the authentic method; however, since there is no stirring involved it’s very convenient and the results are very good. I like to start it on the cooktop, sauteing the onion with butter, adding in some wine then the rice and stock before adding to the Steam Oven.  If you are in a hurry you can just put all the ingredients in an oven casserole and place in the oven and it will still taste very good.


The risotto can be cooked in an oven to table casserole making it easy to serve but the best part is cooking a delicious meal without having to stand at the stove.

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Ingredients

4 - tbsps unsalted butter

1 - small yellow onion, finely chopped

1 - cup Arborio rice

¼ - cup dry white wine

3 - cups chicken or vegetable stock, heated

1 - tbsp unsalted butter

⅛ - cup grated Parmesan cheese

1 - lemon, zest only

¼ - cup fresh basil leaves, finely chopped

Preparation

Heat the Steam Oven in the Steam Mode (Combi Steaming).


Melt the butter in a medium sized saute pan, stir in the onion and cook for 3-4 minutes until transparent.  


Add the rice and stir to coat all the grains evenly with the butter, add the wine and cook over moderate heat until the wine has evaporated.


Scrape the rice into an oven casserole and add 2 ½ cups of the heated stock. 


Carefully place in the Steam Oven and set the timer for 25 minutes.  


Open the oven carefully to avoid getting a burst of steam in your face, stir the rice and test it for doneness, if the remaining liquid is required stir it in at this time. 


When the rice is tender, remove from the oven, let it stand for a few minutes before stirring in the remaining butter, Parmesan cheese, lemon zest and basil.

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Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

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Paul Tang

Ingredients

Cooking the Fish


2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil


Serving the Fish


1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees


Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.


Cut a few diagonal slits in the fish and place the fish in the prepared pan.


Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.


Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.


Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.


Heat the sesame oil until sizzling then pour it over the fish.

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