Lemongrass Risotto with Peas and Parmesan and lemon grass oil {steam oven}

Of course risotto is a very sophisticated thing to serve but I can’t help thinking of it as a very sophisticated baby food… My kids love it.
This is your regular stove top risotto (stir, add, stir, add and stir some more) but I turned it around by using my steam oven and I must say it’s far less hassle and as nice as a stirred one.
Risotto Recipe:
1 shalot, minced
2 garlic cloves, minced
3 tbs olive oil
250 gr risotto rice
1 lemon grass stalk (root end cut off and white part sliced)
100 ml white wine
500-600 ml vegetable broth, piping hot
20 gr butter
Fresh green peas
Parmesan cheese, grated
salt/pepper
* adding mushrooms would be nice as well
* sprinkled some chopped green onion on top

Combine and mix all ingredients in a bowl or the solid steam oven tray. Height 2, steam for 30-35 minutes on 100C. (or use the presetting: grains/risotto/weight)
Finally I used a dash of home made Lemon grass oil on the plates… sheer heaven!
Lemon grass Oil
4 stalks lemongrass (root end cut off and white part thinly sliced)
3/4 cup neutral vegetable oil such as sunflower
Combine in a medium saucepan, bring to a boil. Lower the heat and let simmer for 10-15 minutes. Turn off the heat and leave it to steep for another 30 minutes. Sieve, discard the stalks and reserve the oil in a small glass bottle.
Will keep for two weeks in the fridge and is great to make a vinaigrette or sauté seafood, chicken or pork. Don’t forget to use a little as a garnish for finished dishes!
Serve with seared salmon or sauteed bass and enjoy!