Get creamy, perfectly cooked risotto every time without the need for constant watching or stirring.
1. Preheat the Sous Vide
Fill a large pot or sous vide container with water. Attach your sous vide precision cooker and set the temperature to 179°F.
2. Bag It Up
Combine the arborio rice, minced onion, minced garlic, black pepper, and salt in a vacuum seal bag or a heavy-duty resealable plastic bag. Then, pour in the stock and olive oil and seal the bag.
3. Set the Sous Vide
Once the water reaches the 179°F, submerge the sealed bag into the water bath, making sure it is fully submerged. Then, cook for 40 minutes.
4. Make it Cheesy
After 45 minutes, remove the bag from the water bath. Carefully open it and pour the risotto into a serving bowl. Stir in the grated Parmesan cheese until it is fully melted and the risotto is creamy.
5. Serve
Plate the risotto and garnish with extra Parmesan cheese or fresh herbs if desired. Serve immediately and enjoy perfectly cooked risotto!
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