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. Use this guide for timing, finishing ratios, and mix-ins like mushrooms, saffron, or parmesan.

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.