Ingredients
- •2 cups Arborio or Carnaroli rice
- •3 cups chicken or vegetable stock, hot
- •1 cup dry white wine
- •1 small onion, finely minced
- •4 cloves garlic, minced
- •3 tbsp unsalted butter, divided
- •2 tbsp olive oil
- •1 tsp kosher salt
- •½ tsp white pepper
- •1 cup Parmigiano-Reggiano cheese, freshly grated
- •¼ cup heavy cream
- •2 tbsp fresh parsley, chopped
- •1 tbsp fresh thyme leaves
- •Extra Parmesan for serving
- •Black pepper for finishing
- •Truffle oil for drizzling (optional)
Instructions
Heat 1 tbsp butter and olive oil in a skillet over medium heat
Add minced onion and cook for 3–4 min until softened and translucent
Add garlic and cook for 30 sec until fragrant
Add Arborio rice to pan and toast for 2–3 min, stirring constantly until edges become translucent
Pour in white wine and cook for 2 min until mostly absorbed, stirring occasionally
Transfer toasted rice mixture to large mason jar or vacuum-seal bag
Add 3 cups hot stock to rice in jar
Add kosher salt and white pepper
If using jar, place lid loosely on top (do not seal tight)
If using bag, remove air using water displacement method and seal
Preheat sous vide water bath to 197°F (92°C)
Submerge jar or bag in water bath, ensuring rice is fully submerged
Cook for 45 min, shaking jar gently halfway through if using jar method
While risotto cooks, grate fresh Parmesan cheese and chop fresh herbs
When cook time is complete, carefully remove jar or bag from water bath
If using jar, shake vigorously for 30 sec to release starch and create creaminess
Pour risotto into large saucepan over medium heat
Add remaining 2 tbsp butter and stir vigorously until melted and incorporated
Stir in grated Parmesan cheese in three additions, stirring well after each
Add heavy cream and stir until risotto is silky and flows like lava
If risotto is too thick, add hot stock 1/4 cup at a time until desired consistency
Stir in fresh parsley and thyme
Taste and adjust seasoning with salt and pepper
Divide risotto among serving bowls
Top with extra grated Parmesan and freshly cracked black pepper
Drizzle with truffle oil if desired
Serve immediately while hot and creamy
Notes
- •Carnaroli rice gives the creamiest texture but Arborio works beautifully too
- •The key to creamy risotto is vigorous stirring when adding cheese and butter
- •Risotto should flow slowly across the plate, not pile up
- •This can be made ahead and reheated with a splash of stock
- •Perfect for serving alongside beef tenderloin or roasted chicken
- •Add saffron, mushrooms, or peas for variations