Sous Vide Mushroom Risotto
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 Oreg ...
Ingredients for 4
1 cup Arborio rice
3 cups vegetable stock
2 tablespoon porcini mushroom powder
8 oz sliced mushrooms
2 ounces pecorino Romano cheese
Heat Anova Precision Cooker to 194°F / 90°C
Add rice, stock, mushroom powder, and mushrooms to gallon ziplock freezer bag.
Using water displacement method, place bag in water bath and sous vide for 1 hour.
Remove from water bath and divide between 4 warm bowls to serve.