Master Sous Vide Risotto 👉 https://chfstps.co/3n9TnMk
When you want the creamy, comforting payoff of perfectly cooked risotto but don’t want to stand at the stove vigilantly stirring, let sous vide stir instead.
Traditionally, getting the most out of your risotto is all about lovingly tending to the mixture as it simmers, slowly adding stock and stirring consistently, giving it the time and energy that it needs to shine. While there are nights when we need and enjoy a zen-like cooking experience to ease out of the day, there are those nights when we need to cut straight to comfort, and dish dinner up fast. This risotto fits the bill.
Like the clever convenience of one-pot pasta, we bring you this no-pot risotto: tender and plump cooked rice with a super creamy and satisfying sauce that doesn’t need to be babied on the stove. Minimal effort with maximum results.
Easy, elegant, and incredibly versatile, this recipe gives you a delicious al dente base to create any type of dish you want—from side to star. For your inspiration, we’ve included a few of our favorite ways to serve it up at the end of this recipe.
It’s simple. It’s delicious. It’s sous vide risotto.
37 Comments
Haha unorthodox indeed. Still love pressure cooker risotto method. I'll give this a try sometime though
I love the channel and the contents but i think America is still far from Italy and risotto. So far i'd say.
What about the plastic leaching from the bag into the food?
Ditch the sous vide and just do it over medium-low heat in a dutch oven with tight fitting lid… keeping the 3:1 ratio.
A vigorous stir at the end. I would defy anyone to tell the difference between this method and the more traditional method.
(I think the egg yolk is not innovative, it's just over-kill).
I think if you invest in having a sous vide machine you should have the correct bag for sous vide , cooking in Ziploc bags 😒. Definitely have stock instead of water is a must. I would have sauteed some onions add them to the bag so it will bring an extra flavor
@2:05 Grant's whistling habit rubbin off on you there Nick
This is hard to watch…
What a waste of damn time. Just present what you say you were going to … jeeze lame!
ok, i wont lie, im a little put off by the idea of Sous vide risotto because im a bit classic on it. but at the same time. the plating of the scallop risotto just bought me off enough to give it a shot lol
As an Asian I'm happy when you washed Italian's rice
Science n smart n simplified cooking I thought but why would u not publish volumes of water Vs rice once u decided to weigh them?
My understanding of why you must always stir in the same direction is to maintain the starch chains which provide the creamy-ness and smooth thickness. Stirring in opposite directions breaks the bonds between those chains and makes mush.
F… me that’s not even close to a Risotto ….
Sous vide at 98 degrees Celsius ??… are you kidding me… that’s absolutely nonsense
Every time he says ree-sow-toe an Italian person vomits in their own mouth without knowing why.
That’s a porridge, not a risotto. Please
@italiasquisita
is there anything chefsteps won't sous vide?!
My SV only goes up to 92’C 🙁 will this work ?
Pressure cooker risotto all the way
Top 5 food shows on Youtube…You 5 Guys.
I’ll stick to the traditional method but to be fair it looks pretty good 🙂
Mmm sunchoke with bacon mushrooms and goat cheese risotto….
To discover new things you have to experiment, make mistakes many times, this may be one of many mistakes, but it is still a possibility of opening up to the new.
Yeah, I'd eat that
What a joke…
You stir sushi rice only one direction too.
azzuuuu… never seen that before …cool… i wanna try this method with a rice pudding…thx
hm did that 3 to 1 in weight, came out like water
Cooking is about tradition, about passion and methods. With all the respect, this is not a Risotto, this is boiled rice. For sure tastes good but again: That’s Not Risotto.
Hope you didn't break my Joule following your recipe. Poor little guy stressed for an hour + trying to make the 208.4F (98C). This was my second cook with the Joule, previously used Instant Pot to Sous Vide with success. After canceling high altitude restriction I used Joule's magnetic feature in the Instant Pot stainless steel pot with approx. 3 1/2 quarts of water. The temp/time were manually entered under "other" category. The water temperature steadily rose to 190F and then struggled and teetered back an forth to 200F, never made it to 201F or the recipe specified 208F. With Arborio/water Zip Lock bag in the pot the water level was above flow, circulation was good. Please advise if my Joule needs to be replaced.
Why??? 😢
This technique brings me back to my signature oven baked risotto. Ratios are slightly different but ultimately, bosh it all into deep saucepan, 180°C, 45 mins.
🤦🏻♂️ Anyone who ever said rice should be stirred in 1 direction is an idiot regardless of who the are.
That's not too much butter? I don't use that much butter… well, for anything, really…
Cooks steaks perfect!!!!
what on earth of the point in this guy wearing a mask in the kitchen, then taking it off midway through talking, someone please explain this to me.
But why sous vide which needs extra equipment? Why not just put the bag in boiling water? That's just 2 degrees more and since water can't get hotter than 100 degrees, temperature should be constant. Cooking a steak sous vide at like a constant 55 degrees, I can see how that would be impossible. But do the 2 degrees for rice really matter? Rice cookers cook at 100 degrees, rice comes out fine.