Simple and easy risotto recipe, where you don't have to stir the pot all the time.Here the dish is made in a vacuum bag and in a sous vide water bath.
Recipe for risotto sous vide
Simple and easy risotto recipe, where you don’t have to stir the pot constantly.
Here, the dish is made in a vacuum bag and in a sous vide water bath.
This is a basic recipe that you can vary in many ways. For example, add peas to the dish when it comes out of the bag or quickly seared tiger prawns, crispy bacon, or steamed mussels.
Servings: people
Risotto sous vide
Simple and easy risotto recipe, where you don't have to stir the pot all the time.Here the dish is made in a vacuum bag and in a sous vide water bath.
Equipment
- Sous Vide
Ingredients
Risotto sous vide
- 200 gram Risotto Rice
- 100 gram Shallots can be replaced with regular onions
- 1 clove Garlic
- 40 gram Butter
- 4 gram Salt
- 600 gram Chicken Stock can be replaced with vegetable stock or broth
- 100 gram Parmesan freshly grated
- 20 gram Butter
Instructions
- Finely chop the onion and garlic.
- Melt the butter in a heavy-bottomed pan/pot over medium-high heat (8 out of 14 on my stove).
- Add the onion, garlic, and rice and sauté it for about 10 minutes. Stir well while the onions soften and the rice absorbs the fat.
- Put it directly into a vacuum bag and add the stock and salt.
- The bag should not be vacuumed, but you should simply press out as much air as you can yourself and then seal/weld the bag. If you have a chamber vacuum sealer, you can of course vacuum seal it directly.
- Put it in your sous vide water bath and cook it for 1 hour and 10 minutes. Feel free to take the bag out of the water bath twice to massage the liquid a bit.
- Take the bag out of the water bath and directly into a bowl.
- Add the freshly grated parmesan and butter.
- Stir and season with salt, pepper, and possibly lemon juice/zest.
- Serve immediately.