Sous Vide Mushroom Risotto
Chef Series Digital Sous Vide Bath
$199.99
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Ingredients
2 tablespoons unsalted butter
2 shallots, minced
2 cloves garlic, minced
1 cup baby bella mushrooms, chopped
1 cup shiitake mushrooms, chopped
1 teaspoon kosher salt
1 cup arborio rice
¼ cup dry white wine
2 sprigs thyme, leaves only
2 sprigs marjoram, leaves only
2 teaspoons kosher salt
¼ teaspoon white sugar
¼ teaspoon ground white pepper
2 cups low-sodium chicken or vegetable stock
1 tablespoon parsley, chopped
1 lemon, wedges (optional)
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Instructions
Melt the butter in a sauté pan over medium heat. Add shallots and garlic and cook for 1 minute. Stir in the mushrooms and 1 teaspoon salt, then cook for 3–5 minutes until the mushrooms release their moisture and it has cooked out.
Add the rice and cook for 1 minute to toast. Deglaze with white wine and cook for 2–3 minutes, until the liquid has evaporated.
Transfer the rice mixture to Vacuum Bag with thyme, marjoram, remaining salt, sugar, pepper, and stock. Remove the air using the Vacuum Pump. Place in Sous vide Bath set to 183°F and cook for 1 hour.
Remove from the bath, then serve this spore-tacular risotto topped with parsley and a squeeze of lemon, if desired.
