Back to Grains
Last updated
Overview
The water bath cooks risotto evenly without constant stirring. Finish it in a warm pan with a splash of hot liquid and olive oil for a creamy, glossy bowl.
Time and temperature
Swipe to see all columns
| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Creamy | 197°F | 45 minutes | 2 hours |
| Sliceable | 197°F | 60 minutes | 2 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 197°FCreamy
- Creamy risotto with plump, distinct grains and a glossy finish.
Best for
- Arborio
- Carnaroli
- 197°FSliceable
- Firmer risotto that sets well enough to slice and crisp later.
Best for
- Preserved option; preparation closed
Get it ready
- Toast the rice in olive oil until the edges look translucent.
- Add hot water or vegetable broth and a pinch of salt.
- Transfer to a heat-safe jar or food-safe bag and close it.
Finish and serve
- Open the bag as soon as the cook time ends.
- Stir the rice in a warm pan with a splash of hot water or vegetable broth and olive oil.
- Season to taste and serve while creamy and hot.
Cook safely
Open the bag as soon as the cook ends, finish the risotto while it is hot, and serve it right away. Cooked rice should not sit warm because Bacillus cereus can grow and form toxins. These instructions do not cover cooling, overnight storage, freezing, or reheating.