DIRECTIONS:
(Temperature: 183ºF Time: 1 hour)
Melt butter in a sauté pan (or small sauce pan) over medium heat.
Add shallots and garlic and cook one minute. Add mushrooms and
salt and cook 3-5 minutes until the moisture in mushrooms has been
cooked out.
Add rice and cook one minute to toast rice. Deglaze pan with white
wine and let cook 2-3 minutes until “au sec”, or wine has been
absorbed completely. Transfer rice into a Vacuum bag with thyme,
marjoram, salt, sugar, pepper and stock.
Remove air using the Vacuum Pump. Cook one hour. Remove from
Sous Vide bath and serve with parsley and a squeeze of lemon,
if desired.
2 tbsp unsalted butter
2 shallots, minced
2 cloves garlic, minced
1 cup baby bella mushrooms,
chopped
1 cup shiitake mushrooms,
chopped
1 tsp kosher salt
1 cup arborio rice
¼ cup dry white wine
2 sprigs thyme, leaves only
2 sprigs marjoram, leaves only
2 tsp kosher salt
¼ tsp white sugar
¼ tsp ground white pepper
2 cups low sodium chicken or
vegetable stock
1 tbsp parsley, chopped
1 lemon, wedges (optional)
INGREDIENTS:
sous vide
mushroom
risotto
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