Sous Vide Risotto with Porcini Mushrooms
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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Anova
Pro-level cooking techniques made simple.
Ingredients for 4
1/2 ounce dried porcini mushrooms
1 1/2 teaspoons extra virgin olive oil
1 1/2 tablespoons unsalted butter
1/2 cup chopped onion
8 ounces white mushrooms, thinly sliced
1 cup Arborio rice
1/2 cup dry white wine
2 cups beef stock
1/3 cup Parmesan cheese, plus extra for serving
1/4 cup chopped scallions
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 181ºF (83ºC).
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Step 2
Place porcini mushrooms in a small bowl and top with 1/2 cup boiling water. Let soak for 30 minutes. Remove mushrooms and roughly chop. Strain soaking water through a fine-mesh strainer. Reserve.
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Step 3
Heat 1/2 tablespoon butter and olive oil in a large skillet over medium-high heat. Add the white mushrooms and onion and cook, stirring frequently, until mushrooms have released their liquid and the liquid has evaporated, about 10 minutes.
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Step 4
Stir in Arborio rice and cook for 1 minute. Add white wine and reserved porcini soaking liquid. Bring to a rapid simmer and cook until liquid is almost completely evaporated.
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Step 5
Stir in chopped porcini and remove from heat. Transfer rice mixture to a large zipper lock bag. Add the stock and seal the bag using the water immersion technique.
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Step 6
Place the bag in the water bath and set the timer for 45 minutes.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Taste the rice; if it is not quite tender, return to the water bath for 5 minutes. Repeat until rice is cooked. When rice is tender, empty the entire contents of the bag into a large bowl. Stir in remaining tablespoon butter, 1/3 cup grated Parmesan and green onions. Use a fork to fluff rice.
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Step 1
Serve topped with extra grated Parmesan.