Ingredients
- •1 ½ cups Arborio or Carnaroli rice
- •3 cups mushroom or chicken stock, warm
- •1 oz dried porcini mushrooms, rehydrated in 1 cup hot water
- •8 oz cremini mushrooms, sliced
- •1 medium shallot, finely diced
- •3 tbsp unsalted butter, divided
- •½ cup dry white wine
- •⅔ cup freshly grated Parmigiano-Reggiano
- •1 tbsp truffle oil (black or white)
- •2 tbsp fresh flat-leaf parsley, chopped
- •Salt and freshly cracked black pepper
Instructions
Drain rehydrated porcini, reserving the soaking liquid. Chop porcini roughly.
Strain the porcini soaking liquid through a fine mesh strainer to remove grit. Add to the warm stock.
In a skillet, melt 1 tablespoon butter over medium-high heat. Saute sliced cremini mushrooms 5–6 min until golden. Season with salt. Set aside.
In a saucepan, melt 1 tablespoon butter over medium heat. Cook shallot 2 min until translucent.
Add Arborio rice and stir 1 min to toast the grains.
Add white wine and stir until absorbed.
Add chopped porcini and the warm stock-porcini liquid mixture.
Stir to combine, then pour the entire mixture into a large vacuum-seal bag or mason jar (fill to 2/3).
Seal the bag (or cover jar finger-tight).
Preheat sous vide bath to 197°F (92°C).
Submerge and cook for 45–60 min, gently massaging the bag halfway through to redistribute.
When done, pour the risotto into a wide saucepan over low heat.
Stir in remaining butter, Parmigiano-Reggiano, sauteed cremini mushrooms, and truffle oil.
The risotto should be creamy and flow like lava - add a splash of warm stock if too thick.
Season with salt and pepper.
Serve immediately, garnished with parsley and an extra drizzle of truffle oil.
Notes
- •The sous vide bath replaces 25 min of constant stirring - the starch still releases perfectly
- •Massage the bag halfway through to prevent clumping
- •Truffle oil goes in at the END, off heat - cooking it destroys the aroma
- •Use real Parmigiano-Reggiano, not pre-grated - the starch coating on pre-grated prevents melting