Sous Vide Risotto is ultra creamy with parmesan cheese and a homemade mushroom pesto. Using the sous vide is the easiest way to make risotto!

Why This Recipe Works

It’s the easiest way to make risotto. You just combine the rice, broth and other ingredients in a sealable bag and drop it in the water bath.


Arborio rice Onion Garlic Chicken stock Pepper Salt Olive oil Parmesan cheese

Heat a sous vide water bath to 179F degrees.


Combine all the risotto ingredients (except the Parmesan cheese) in a vacuum seal bag (or ziplock bag if using the water displacement method, which I recommend for this recipe).

Heat a skillet over medium heat and add the mushrooms and salt. Let the mushrooms cook for 4-5 minutes, until they have browned and released much of their liquid.

Mushroom pesto:

Add the brandy and garlic and cook for about 2 minutes, until the brandy has cooked off.

Get the full Instructions here!

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