Go to the Recipe: Sous Vide Risotto
Just to clarify, since I have all 3 Joule models, and their max temps using the Breville+ app are:
1) Steel: 207.7°F (says 207.8°F, but won't actually accept that number)
2) White: 207.7°F (says 207.8°F, but won't actually accept that number)
3) Joule Turbo: 197.6°F
Pity the Turbo won't hit the higher temps, since that was something unique about Joule verus other immersion circulators. There are at least 2-3 recipes on CS that require temps the Turbo won't reach. I'm glad I have 3 of the old ones, so I'm probably set for life lol.
I don't think it would work. Starch gelatinization and release is much faster above 203°F. So it is not a linear process.
You could try sous vide at 197.6°F for 30 min, then transfer to a skillet and cook with stirring for 5 min more to promote starch release and see if that gives the proper texture. You could also try adding some rice flour.
Can you please make a version of this for the Joule Turbo? The Joule Turbo is listed in the equipment list, and I was really looking forward to making this, but then the recipe tells me half way down that it doesn't work for the Joule Turbo.
Don't want to use too many words as below is more than enough...Just let me say that last night, my Control Freak intuitively was used for below. I "cut and pasted" for my own file what you are reading...so you will sift through some "me" stuff. I did feel that the above ChefSteps recipe was too much food for 2, so I whittled down by 25%....since I was not cooking in a sealed bag and felt that a I might have a teeny bit of evaporation, I added just a drop more liquid in my pot.
Master recipe for 2 generous servings:
150 g. dry vermouth
6 g. hand chopped garlic
20 g. chopped shallot
In a 2 cup Pyrex use microwave and reduce mixture to 1.8 oz weight. First bring to a boil on high and finish reducing on power level 3.
90 g. room temp butter
1 oz. room temp egg yolk
All above ingredients can be in the same small bowl for finishing the dish, and reserved hours in advance
475 g. water plus 4 g. table salt, or can use equivalent weight of lower sodium chicken broth and 1 g. table salt
38 g. rasped Reggiano
1/4 tsp. ground pepper
Combine above in my non-stick 4 quart
Greenpan saucepan. Can prep and reserve hours ahead of time.
When ready to cook the Risotto, rinse 150 g. Arborio rice under running water, agitating for 30 seconds, and drain well. Add to the pot and keep covered.
Using control freak on low intensity, bring to 208°. When temp is reached, time for 15 minutes. Reduce temp to 170° and, and immediately stir in the butter, yolk and shallot mixture. Continue stirring for a few minutes until you’ve achieved the perfect creamy and classic Risotto that I’ve never been able to make in my life!
Thinking of whittling down the butter to 60 g., but maybe first try 75 g.
Versions:
1) Simply sprinkle .75 oz. rasped Reggiano over each serving
Matt
Can I leave the rice in the bag when it is almost done and then reheat when I'm ready to finish?
Why you haven’t tasted it after done? Or shared with your colleagues to check reactions. Can tou tell if it was good enough or the traditional way is better? Thank you
I made yesterday, it took a long time to heat the water and I finally cooked at 197. first time for 20 minutes. It turned out fine . a few thoughts. I will clip the bag to the side of the container for easier removal as my metal holder was too hot to easily handle. I used better than bullion chicken broth and that with salteb butter made the dish WAY too salty. I will give it another try soon
Same question. Waiting for Breville to answer on chat right now. I can not find the area in the new app to do a firmware update.
4 Hours Later: So, Breville support didn't work- Chat rep told me to call on phone instead- message said support was overloaded. In the end, I cranked the Joule to 197 F (highest it would go without update). Left the rice in there for 45 min. Final dish could be best described as "Mushotto"- the rice no longer had anything texture wise that someone could identify as rice. Since it didn't have a mouthfeel to stand on its own, I added some ground chicken, wrapped it in some grape leafs and ate that with a kefir lemon sauce.
Fun experiment!
Joule Turbo in the equipment list maximum temperature is 197, not the 208 needed for this recipe. Will there be a firmware update?
Cheers!
Mine turned out like mashed potatoes. I think my mistake was placing the bag in the water while still preheating the water.
The taste is good though. Next time I’ll cut back a bit on the salt.
Lightly toss cherry tomatoes in olive oil and broil until lightly charred and beginning to split. Once you’ve added the egg and butter to your risotto, stir in a few spoonfuls of the roasted cherry tomatoes. Top off with a few fresh basil leaves. (pulled this from under the video)
In the extra video on the Tomato Risotto, the rice is clearly orange colored while in the pot before being handed off to Nick for plating with the additional tomatoes. What was added to the risotto that made it orange?
Timing starts right when its dropped.
Timer starts when the bag hits the water.
Question: When I add the bag of ingredients to the water bath, the temperature drops and takes several minutes to come back to temperature (this makes sense and I get why it’s dropped)
Does the 15 minutes of cook time start when the temperature returns to 98 degrees…or can I start the clock as soon as I add the bag?
Same question goes for the 2nd round of 15 mins cook time
Thanks for your help!
I love Chefsteps!
David from Toronto
Nope.
With the Tomato Risotto, the Risotto base before adding the egg & roasted cherry tomatoes is a light red/pale orange color. Has some of the roasted tomatoes been stirred thru or has something else been added?
You will be able to pull this off with extending the cooking time. What that time is I cannot tell you but would start by adding 10 minutes. Keep taste testing for doneness is my recommendation.
I live at high altitude and boiling point of water is 92 C . Will this recipe be possible? What should I adjust?
Yum
Hi Anthony, did you make the liquid adjustments for the Vialone rice?
Vialone Nano: use the same quantity of rice listed in the Ingredients section above, reduce the water to 350 grams, and adjust the sous vide cooking time to 20 minutes.
With Carnaroli: This was a GREAT recipe. I've done this several times with carnaroli and loved it. Used stock each time, and once used a combination of stock and beet juice for a Valentine's Day red risotto.
With Vialone Nano: Last night I used Vialone Nano and it was totally different. After 20 minutes the rice was still raw. I cooked another 20 and it still wasn't done. I dumped the bag contents into a pan and cooked it the old fashioned way and, after 20-25 minutes, it came out alright.
I'm hesitant to question the recipe since everything else I've tried from CS has been phenomenal. Is it possible not all Vialone Nanos (Nani?) are created equally? Thoughts and theories are welcome...
It should work out ok, might just have to add a few minutes at the end.
Mine is up to date too, only got 206F.
Made this tonight. Turned out OK, but Way too much butter.
It was the same box as the in the video. But it was so thick when it came out. All of the liquid had been absorbed. I’ll try it again at some point. Just don’t know if I should add more liquid next time. Was delicious though. Just gloopy.
You will end up with a bit of variation from rice type to rice type. As well as producer to producer.
I was actually surprised at how thick it came out. Actually needed to add hot water to thin it out a bit. Any idea why?
Yep, increasing the cooking time 1-2 minutes should do you right. The difference is so small in temperature that differences may not be noticed. You can always check the rice and then continue cooking if you feel necessary.
So it did change from 205 to 206. Did some digging. According to JOULE FAQ max operating temperature is 3.6 °F / 2 °C below the local boiling point. Mine in PHX AZ is 210 F. So doing the math 206 is that max I'll get.
So maybe can I just increase cook time?
PHX, AZ
It is recommended to submit a support ticket Adam, support.chefsteps.com and they can help with recipe modifications.
Hello Adam, This could be related to the elevation where you reside? Where are you cooking from? Joule will always safeguard itself from reaching a boiling temperature.
We are looking into that right now and will get to the bottom of it.
Joule says its up to date but wont let me pass 205?
Cooking risotto sous vide was not only the easiest method I have tried, but the best to come up with the perfect al dente bite, consistency, and moisture level. It is clear that you at Chef Steps test your recipes exhaustively. I have been your subscriber for years and have cooked your recipes many, many times, always with amazing results. Thanks. Keep up the good work.
I tried this and was amazed at how well it came out. In fact, I will be making risotto this way from here on out. Last night I made risotto cakes with the leftovers and they were excellent. Notably, when I portioned the cakes out I saw they stayed in form very well. I elected to forego the usual binder and they remained together very well. This was a great post.
Thank you. Knowing me, I probably would.
Hi there Erik. I would not really recommend this method of cooking for arancini, as it is a little looser and you are depending a little more on the egg to help set it up. With the trad method you get a bit more starch that cooks out and acts as a binder when it cools, as well as the fact that you can just cook it down drier. If you have to do it this way I would say you should add it to a pot instead of the bowl, mix in the ingredients and cook it down a few more min to reduce the liquid. As for the pumpkin, I would add the finished puree at the end with the eggs.
@Kyl Haselbauer, how would you think about adjusting the liquid if you wanted to add something like a vegetable or fruit purée to the risotto during cooking? I’m specifically thinking about adding pumpkin for a #BasicRisotto for my wife who is everything PSL this time of year. Would you modify at all to make arancini? Thank you
It is a very light flavor that you might pick out.
So using this method, can you taste the egg? I detest the taste or smell of eggs, which hampers my cooking at times, but would like to try this recipe if the eggs are not a present flavor. Thanks!
memories of one of my first cooks ever w Joule as a beta tester....a number of years ago (over 5 years)....not risotto, but quinoa.....in a bag using joule....in a garbage can at a hotel...quite similar to his recipe....cooked almost all my meals for two weeks. One of the best learning experiences. So for those who doubt this risotto recipe, give it a try, you might be surprised.
And where is the recipe???
@Mike Bailey, @Brent, @Childers, We’re experiencing a website glitch that is affecting this recipe. We’ll have it restored and working correctly asap. Thanks for the heads-up!
I cant find it either just this page.
Did the recipe get taken down? I don’t see it anymore either
It's a studio pass recipe
I don't see the recipe!
Thanks Kyl. Made the Lemon garden scallop version just a few minutes ago and it did not disappoint. I may try the 80% method, used to do it years ago, but that is another step I'm on the fence doing. So I'll just have to work on the logistics.
Not really for this method RED, since 100% of your liquid is already in there.
Is there any window of holding the risotto during step 5 before it goes south? And if it can, any estimate on that time?
