BioloMix: Vegetable Risotto Sous Vide

Adapted from Easy Sous Vide (Paradox Press 2011)

Adapted from Easy Sous Vide (Paradox Press 2011)

ELEMENT

1 cup (3 ounces/90g) Arborio rice
3 cups (720 ml) vegetable or mushroom broth
½ teaspoon (2.5 ml) butter
2 cans (4 ounces / 113 g each) mushroom stems and pieces, chopped
1 sprig of fresh rosemary, minced leaves
Salt and pepper to taste
1 pound (16 ounces/454 g) Sous Vide Spring Vegetables, diced (warm)* (recipe follows)
Fresh grated Parmesan cheese to serve

GUIDE

Fill and heat the BioloMix Sousvide water heater to 183F/83C.
Place all ingredients, except cooked vegetables and cheese, in a zip-lock cooking bag.
Use the displacement principle (Archimedes principle) to seal the bag.
Dip bag and cook for 40 minutes.
Open the bag, pour into a serving bowl and whip with a fork. Top with cooked vegetables.
Divide into bowls, sprinkle with Parmesan cheese and enjoy!

• Sous Vide Spring Vegetables
  Serve 4

1 pound (16 ounces/454 g) spring vegetables (asparagus, broccoli, peppers, summer squash) cut into bite-sized pieces, peeled if needed
Salt and pepper to taste
1 to 2 tablespoons (15 to 30 ml) butter (optional)
fresh or optional dried herbs (optional)

1. Fill and preheat the oven with water to 183F/83C.
2. Lightly season the vegetables with salt and pepper and herbs if desired.
3. Put the vegetables in the cooking bag, add butter and vacuum.
4. Soak the rice (along with the rice) and cook for 40 minutes.
5. Open the bag, drain the liquid and serve or use in the risotto above.

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