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.