SOUS VIDE RISOTTO

SOUS VIDE RISOTTO image

Yield 3 2

Number Of Ingredients 9

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1 cup (210 g) arborio rice (Note: important to use arborio rice here!)
3 cups (720 ml) vegetable (or chicken) broth
1 (14-ounce/390 g) can artichoke hearts, drained and chopped
1 (12-ounce/ 340 g) jar roasted red peppers, drained and chopped*
1 tablespoon (15 ml) extra virgin olive oil
4 cloves garlic, peeled and pressed or finely chopped
1 teaspoon (5 ml) Italian seasoning
Ground black pepper, to taste
Â½ cup (90 g) grated Parmesan cheese

Steps:

Fill and preheat the SousVide Supreme water oven to 185F/85C. Put all ingredients, except the cheese, into a large (gallon/3.8 liter) zip-closure cooking pouch and, using the displacement method (Archimedesâ Principle), remove the air and zip the seal. (If your pouch is not the zip-closure style, roll over a few times carefully to push out air, then seal the open end of the pouch with vacuum sealer, using Seal Only (do not vacuum seal it). Submerge the pouch in the water oven to cook for 1 hour, making sure the water covers the food in the pouch. Remove the pouch, open it, and pour the risotto into a serving bowl. Stir in the Parmesan cheese and serve immediately.