Garlic Cheese Risotto
October 31st, 2021
This Recipe creates 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Risotto is easy to make, but it requires constant stirring. Cooking Risotto in the Sous Vide removes the need for such focused attention: Just prepare the ingredients, seal them in a heat safe bag, and drop it in the Sous Vide. 45 minutes later, you will have a perfect Risotto. Just watch the time so that you do not overcook it.
Ingredients:
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1 Cup (90 Grams) Arborio rice
1 Teaspoon Olive Oil from Garlic Confit
2 Tablespoon Garlic Cloves from Garlic Confit
2 Cups Chicken or Vegetable Stock
1 Teaspoon Rosemary Leaves, finely chopped
1 Pinch Table Salt
4 Ounces Shredded Asiago or Romano Cheese
Directions:
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Use the Sous Vide to preheat the water to 183° F.
Seal the Rice, Olive Oil, Garlic, Stock, Rosemary, and Salt in a heat-safe bag.
Add the bag to the heated water and cook for exactly 45 minutes.
Remove the bag and open it. Pour the rice into a serving bowl and fluff with a fork.
Stir in the cheese and serve.
