Wild Mushroom Risotto with Sous Vide Poached Egg


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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"Put an egg on it!" - that’s our new motto. This flavorful wild mushroom risotto is taken up a notch with an egg that’s been perfectly poached in the Anova Sous Vide Precision Cooker.
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Ingredients for 4

  • 4 large eggs, in shell

  • 4 tablespoons unsalted butter

  • 2 cups mixed wild mushrooms, such as shiitake, chanterelle, and oyster

  • 1 cup finely diced leeks

  • 1 cup arborio rice

  • 1 tablespoon minced fresh thyme

  • 6 cups chicken stock, kept warm

  • 1/2 cup dry white wine

  • 1 cup green peas

  • 1/2 cup grated Parmesan cheese

  • Kosher salt and freshly ground black pepper

  • Chopped fresh chives for garnish


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 146°F (63°C).

  • Step 2

    Gently place the eggs into the water bath and set the timer for 45 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, gently remove the eggs from the water bath. Set aside.

    • Step 1

      Melt the butter in a large skillet or Dutch oven over medium heat. When the butter stops foaming, add the mushrooms and leeks. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the rice and thyme. Cook, stirring constantly, for 2 minutes.

    • Step 2

      Add one ladleful of chicken stock and the wine. Bring to a rapid simmer, stirring frequently. Continue to cook until liquid is almost completely reduced.

    • Step 3

      Add a second ladleful of stock and continue to simmer, stirring frequently, until liquid is almost completely reduced. Repeat until rice is al dente, 15 to 20 minutes.

    • Step 4

      Remove the pan from the heat and stir in the peas and cheese. Season to taste with salt and pepper. Divide between 4 serving plates or bowls.

    • Step 5

      Gently crack each egg over each serving of risotto. Garnish with chives and serve.

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146 F / 63.3 C Recipe Temp
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