The sous vide cooking mode produces a perfectly crumbly risotto with parmesan and vegetables.
Ingredients
Serves: –+
- Arborio rice 1 cup
- Сlear vegetable soup or mushroom broth 3 cups
- Butter ½ tsp
- Canned mushrooms 220 gr
- Rosemary 1 sprig
- Sous Vide spring vegetables 450 gr
- Grated parmesan
- Salt and pepper
Method
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Heat the water with a sous vide circulator to 83 degrees.
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Put all ingredients except cheese and vegetables in a bag and apply vacuum treatment to the bag.
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Immerse in the heated water and cook for 40 minutes. Lay the contents of the bag in a bowl, give it a stir, add the Sous Vide Spring Vegetables and sprinkle with grated Parmesan.
Sous Vide Spring Vegetables ingredients:
Take 450g of spring vegetables (asparagus, broccoli, bell peppers, summer squash), peel them and slice into pieces. Add salt and pepper as you like it. Then pour from 1 to 2 tablespoons of butter (it's optional) and add some fresh or dried herbs to your liking.
As for the cooking recipe, follow these steps:
– Select 83 degrees as a heating temperature on your thermostat.
– Put vegetables in the vacuum bag adding spices beforehand, deaerate the bag and cook for 40 minutes.
– Open the bag, get rid of a cooking liquid and add the vegs to risotto.
