Go to the Recipe: Sous Vide Risotto
I would have loved this before I became keto. Cauliflower doesn’t do it for me either
The egg yolks don’t scramble when you mix them into the fresh from the bag risotto?
I thought ziploc bags were not safe at 98c. Am I wrong?
So does this have any egg flavor whatsoever? I detest the taste of eggs, mayonnaise and any derivatives.
In step 3 you add the parmesan to the bag. Step six calls for butter and egg yolks but the directions say "Use a spatula to mix in the egg yolks and cheese."....what cheese?
They meant butter, not cheese.
Water boils at 203 C at 5000 feet elevation (Denver/Boulder). So,pretty tough to get sous vide water to 208 C. Any suggestions on how to make this recipe work at altitude?
Couldn't this be done in slightly boiling water, it would be ~99-100C instead of 98C?
Have done this at 90C (about 45 min), so if you can get the temp there (or higher) it should work fine.
Ideally use a SV bag. If using ziploc freezer bags, I would suggest double bagging.
Correct, thanks for flagging the typo. It is fixed.
If the egg yolk gets cooked you should not taste it. if it is raw it will have a slight eggy taste.
We used 1 gal ziplock freezer bags for all of the trials and had no issues and no bag failures.
They do not.
Well, my Joule is up to date but can only reach 97.9 Celsius. Theoretically. It stayed at 95 for half hour - no lid. That’s when I pulled the bag out and my 150 g of Carnaroli rice was creamy. No way in hell I would add that much butter. One tablespoon was enough to give flavor. Plus one yolk. I finished it with basil, a sprinkle of truffle pecorino, truffle oil and a glug of extra- virgin olive oil, cold pressed. Crazy yummy and much healthier. Oh, and I haven’t washed the rice. Why would I? The starch cooks completely and makes the risotto even creamier. :P
I thought that the upper limit for Ziploc bags when cooking sous vide was 70C (https://www.chefsteps.com/activities/a-complete-guide-to-sous-vide-packaging-safety-sustainability-and-sourcing). Is there something different about the freezer bags or has ChefSteps done additional testing? The main issue was seam failure.
Hi Erik, I ran over 25 trials plus about 5 batches just for the shoot at these temps in a standard 1 gal zip lock and had zero failures. But you are correct with what we have stated in the past. When we had those failures we were cooking whole potatoes for puree and fries and had some poor results. We are thinking it might have more to do with the amount of time it spends at the high temp. I am going to stage a temp and time trial for it tomorrow to see if we can confirm that theory. We will do a side by Side with freezer and regular as well. Ill keep you posted.
Butter is my favourite cheese 😌🤪
Would it be possible to do this in a mason jar?
Sorry but no it will not work at these times and temps. you do not get the same heat transfer as quickly with the jars.
Pretty sure you mean 203F - can guarantee that nowhere in the world does water boil at 203C
And yeah as Todd says, pretty sure it'll work the same as long as you can get it around the 90C / 195F mark - just check it before you pull it and make sure the rice is cooked through, and leave a little longer if not!
Make it tonight for dinner, following the directions exactly. I added sautéed mushrooms. It was great. Definitely not low-cal! The only thing I would change in the future would be to decrease the salt. I upgraded the app to the latest version prior to making this. Don't know if it made a difference since I haven't tried to go up to 208 before.
Amazing, made the scallops sous vide as well!
Well maybe in a pressure cooker water might boil at 203C...
For the record I HATE the Joule. Wifi rarely works. The product looks cool but functionally is garbage.
It would be easier with more standard units to work with. 1 pound 5.2 ounces of water? I can figure it out but that is not an ordinary measurement. I'm assuming the 7.1 oz. for the wine is also weight as opposed to volume.
Have you contacted your ISP? I've been using for years, and have never had an issue. I can't recall seeing any similar complaints. It's also possibly you just got a bad unit. Have you reached out for support?
@Andy Green there are plenty of websites out there that can assist if converting between volume and weight, however, chefsteps some years ago posted a few videos as to why volume is inferior to weight measurements. A decent scale will save a lot of time and dishes.
Hi Nicholas. I contacted Chefsteps support and they resolved my wifi issues quickly. Trust me.
Hey Kyl, thank you so much for the thoughtful reply. Did you have any success with your side by side test?
Hi Erik, we ended up having zero failures with either the freezer or the regular 1 gal zip bags going up to 2 hours. then we stopped the test.
Also isn't the conversion of grams to milliliters 1:1? So one should be able to do the conversion pretty easily, no?
@Solomon for water: yes, other things not necessarily. Additionally, Andy seems to be looking for measurements in imperial standard measurements.
Can we just say Thank you Chef Steps for the Star Wars reference haha "update your firmware and witness the power of this fully operational sous vide circulator."
Metric system and weight units is most convenient way of measuring things. Imho
So my firmware is up to date, but the max temp is 206. Why is this?
My device is up to date. Like others the max temp it says it can reach is 207F. In fact, the temperature never got above 206F. Nevertheless, the risotto was quite good. Agree that the amount of butter called for is ridiculous. Maybe a typo?
I found an awesome video of Grant doing this recipe with Brad Leone from Bon Appetit! Check it out: https://www.facebook.com/bonappetitmag/videos/10159025502015367/
come si puo utilizzare per rigenerarlo magari il giorno dopo grazie
Can you cool the cooked rice and reheat with cheese and butter the next day?
It won't be quite the same but should be good still. Just make sure to put it right in an ice bath to stop the rice from cooking to much. And I would say you need to reheat fairly quickly.
You wash the rice because its dirty. I do agree, its a lot of butter. but subing some with EVO sounds better. Healthier? its a rice dish.
Yes you can, that’s the way it’s done in restaurants. Let it cool in a 1/2 or 3/4sheet pan and spread it out and cut is into serving size squares. The precooked rice should be l bit more than al dente since your going to cook it again. Put the square into a sautée pan begin to heat then add more liquid I like heavy cream. Add your cheese and basically cook until it’s ready.
The only real difference that I will point out here is that when we par cook the risotto in a restaurant and cool it for later use we do not have 100% of the liquid in the rice. We would cook it to 75-80% doneness, cool. Then finish with the remaining amount of liquid needed to cook the rice through, here with the sous vide method 100% of the liquid needed is present. But as I said above I think it will work out for you, I would say you could also just start your rice with 80% of the recommended liquid and give it a go that way. Good luck. let us know your results.
This is not a Risotto.
By the way… Your faster, when you do the Risotto in the classic way.
Eggyolk in a Risotto? Really?
I like your recipes- but Risotto in a bag? No way guys.
The best, easiest and most foolproof method I've used for making perfect risotto is the recipe in Barbara Kafaka's Microwave Gourmet cookbook (circa 1987)(see online "barabra kafka micorwave risotto").
Larry
Is there any window of holding the risotto during step 5 before it goes south? And if it can, any estimate on that time?
Not really for this method RED, since 100% of your liquid is already in there.
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.
I don't see the recipe!
It's a studio pass recipe
Did the recipe get taken down? I don’t see it anymore either
I cant find it either just this page.
@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!
And where is the recipe???
Here's a 2 Michelin star Italian chef who puts egg yolks in his risotto:
https://www.greatitalianchefs.com/recipes/risotto-egg-yolk-liquorice-asparagus-recipe
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.
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!
It is a very light flavor that you might pick out.
Thank you. Knowing me, I probably would.
