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 ...

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Super creamy risotto, taken up a notch.
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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


  • Step 1

    Heat Anova Precision Cooker to 194°F / 90°C

  • Step 2

    Add rice, stock, mushroom powder, and mushrooms to gallon ziplock freezer bag.

  • Step 3

    Using water displacement method, place bag in water bath and sous vide for 1 hour.

    • Finishing Steps

    • Step 0

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

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194 F / 90 C Recipe Temp
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