Risotto

Great risotto depends on controlled starch release - enough to get creamy, not so much that it turns gummy. Sous vide lets you cook rice with stock and aromatics without constant stirring, then finish with butter and cheese for the classic sheen. The traditional method requires 25 min of uninterrupted stirring at the stove, adding stock one ladle at a time. Sous vide eliminates that labor by sealing the rice with all the liquid in a bag and letting the bath do the work. Use Arborio or Carnaroli rice only. Long-grain rice does not release enough starch to create the signature creaminess. The rice should be toasted briefly in butter before bagging to develop a nutty base flavor. At 197°F (92°C), risotto takes 45–60 min and comes out with a perfect al dente bite. The finishing step - stirring in cold butter and grated Parmigiano - happens off heat and takes 30 sec. Use this guide for timing, finishing ratios, and mix-ins like mushrooms, saffron, or seafood.

Cooking time depends on thickness, not weight. Measure at the thickest part.

Cooking time depends on thickness, not weight. Measure at the thickest part. Follow safe cooking practices and USDA guidelines for internal temperatures.

See our food safety guide.

Prep and finishing varies—see the doneness options and recipes below.