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).
Cook for 40 minutes in the sous vide.
Pour contents from the bag into a bowl and mix in the Parmesan cheese. Serve topped with mushroom pesto.
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.
Add the brandy and garlic and cook for about 2 minutes, until the brandy has cooked off.
Remove from heat and let the mushrooms cool slightly.
Place all the ingredients in a food processor and pulse until finely chopped, but not pureed.
Add additional salt to taste and serve over the risotto.
Be sure to remove air from the bag as this keeps bacteria out.
Keep the bag completely submerged in the water. If the bag floats, weigh it down with something heavy or open the bag and release the air.
I prefer the water displacement method for this recipe (see above), which uses a ziplock bag. With all the broth in the bag, I find it easier to remove air from the bag using this method instead of vacuum sealing.
The risotto will be slightly mushy using this cooking method. Sous vide makes cooking risotto ultra easy, but the final product is slightly mushier. It still tastes amazing!
You can substitute any hard cheese for the Parmesan cheese such as gruyere, romano or asiago.
Risotto is best served immediately. While it can be stored in the fridge and reheated, it's not nearly as good leftover. If you have leftovers, I recommend using it to make these crispy fried risotto cakes.