Dash Chief Series Manual page 13

sous vide
mushroom
risotto
INGREDIENTS:
2 tbsp unsalted butter 2 sprigs thyme, leaves only
2 shallots, minced 2 sprigs marjoram, leaves only
2 cloves garlic, minced 2 tsp kosher salt
1 cup baby bella mushrooms, ¼ tsp white sugar
chopped
¼ tsp ground white pepper
1 cup shiitake mushrooms,
2 cups low sodium chicken or
chopped
vegetable stock
1 tsp kosher salt
1 tbsp parsley, chopped
1 cup arborio rice
1 lemon, wedges (optional)
¼ cup dry white wine
DIRECTIONS: (Temperature: 183ºF Time: 1 hour)
Melt butter in a sauté pan (or small sauce pan) over medium heat.
Add shallots and garlic and cook one minute. Add mushrooms and
salt and cook 3-5 minutes until the moisture in mushrooms has been
cooked out.
Add rice and cook one minute to toast rice. Deglaze pan with white
wine and let cook 2-3 minutes until "au sec", or wine has been
absorbed completely. Transfer rice into a Vacuum bag with thyme,
marjoram, salt, sugar, pepper and stock.
Remove air using the Vacuum Pump. Cook one hour. Remove from
Sous Vide bath and serve with parsley and a squeeze of lemon,
if desired.
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