Sous Vide Mushroom Risotto

Super creamy risotto, taken up a notch.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 194F / 90C

Ingredients

• 1 cup Arborio rice
• 3 cups vegetable stock
• 2 tablespoon porcini mushroom powder
• 8 oz sliced mushrooms
• 2 ounces pecorino Romano cheese

Directions

1. Heat Anova Precision Cooker to 194°F / 90°C
2. Add rice, stock, mushroom powder, and mushrooms to gallon ziplock freezer bag.
3. Using water displacement method, place bag in water bath and sous vide for 1 hour.

Finishing Steps

1. Remove from water bath and divide between 4 warm bowls to serve.