Did you see our Facebook Live (if you don’t follow us you should!) when we cooked this delicious risotto in the Neff steam oven? Who knew you could cook risotto in an oven?!


1 small onion, chopped
3 cloves garlic, crushed
50 g butter
1 cup (200 g) Arborio or Carnaroli rice
600 ml water
100 g Portabello mushrooms, diced
1 punnet enoki mushrooms, bases removed and separated
1 punnet oyster mushrooms, trimmed and separated
50 g Swiss brown mushrooms, quartered
1 tbsp chopped thyme leaves
1 x 10cm rosemary sprig, stem removed and finely chopped
50 g butter, extra
1 cup (80 g) grated parmesan
¼ cup (30 ml) truffle oil
Extra parmesan for serving



Place onion, garlic and butter in the solid stainless steel tray. Put the tray in the oven, select Full Steam 100°C and cook for 3 minutes.

Add rice, water, mushrooms and herbs and cook on FullSteam 100°C for 25 minutes.

Remove the risotto from the oven and stir through the extra butter, parmesan and truffle oil. Season the risotto with salt and pepper and serve with extra parmesan cheese.


This recipe was created by Warren Carle for the Neff Kitchen Blog