Sous Vide Artichoke Risotto

Ingredients for 4

• 4 fresh artichoke hearts

• Kosher salt and freshly ground black pepper

• 4 tablespoons unsalted butter

• 1 cup finely diced leeks

• 1 cup arborio rice

• 1 tablespoon minced fresh thyme

• 1/2 cup dry white wine

• 6 cups chicken stock

• 1 cup sweet green peas, fresh or thawed from frozen

• 1/2 cup grated Parmesan cheese

• Chopped fresh chives, for serving

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).

• Step 2

  Season the artichoke hearts with salt and pepper and place in a large zipper lock or vacuum seal bag with 2 tablespoons butter. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 1 1/2 hours.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the artichoke hearts and slice into 1-inch pieces. Discard cooking liquid.

• Step 1

  Melt the remaining 2 tablespoons butter in a large skillet or Dutch oven over medium heat. When the butter stops foaming, add the leeks and cook, stirring occasionally, until softened, about 5 minutes.

• Step 2

  Stir in the rice and thyme. Continue to cook until rice begins to turn opaque, about 2 minutes.

• Step 3

  Add the wine and bring to a rapid simmer. Continue to cook, stirring frequently, until liquid is almost completely absorbed.

• Step 4

  Stir in about 1 cup stock and return to a rapid simmer. Continue to cook, stirring frequently, until liquid is almost completely absorbed.

• Step 5

  Continue to add chicken stock about 1 cup at a time, and cook, stirring frequently, until rice is al dente.

• Step 6

  Remove from the heat and stir in peas, Parmesan, and artichoke hearts. Season to taste with salt and pepper. Garnish with chives and serve.

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