Sous Vide Risotto with Porcini Mushrooms

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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 181ºF (83ºC).

• 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.

• 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.

• 

  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.

• 

  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.

• 

  Step 6

  Place the bag in the water bath and set the timer for 45 minutes.

• Finishing Steps

• 

  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.

• 

  Step 1

  Serve topped with extra grated Parmesan.

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