Incredible Risotto Using Sous Vide | ChefSteps
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- Опубліковано 19 жов 2021
- Master Sous Vide Risotto 👉 chfstps.co/3n9TnMk
When you want the creamy, comforting payoff of perfectly cooked risotto but don’t want to stand at the stove vigilantly stirring, let sous vide stir instead.
Traditionally, getting the most out of your risotto is all about lovingly tending to the mixture as it simmers, slowly adding stock and stirring consistently, giving it the time and energy that it needs to shine. While there are nights when we need and enjoy a zen-like cooking experience to ease out of the day, there are those nights when we need to cut straight to comfort, and dish dinner up fast. This risotto fits the bill.
Like the clever convenience of one-pot pasta, we bring you this no-pot risotto: tender and plump cooked rice with a super creamy and satisfying sauce that doesn’t need to be babied on the stove. Minimal effort with maximum results.
Easy, elegant, and incredibly versatile, this recipe gives you a delicious al dente base to create any type of dish you want-from side to star. For your inspiration, we’ve included a few of our favorite ways to serve it up at the end of this recipe.
It’s simple. It’s delicious. It’s sous vide risotto. - Навчання та стиль
I feel like what's missing here is toasting the rice a bit before cooking it. That helps the nutty and more complex flavors to come out. Otherwise, great video as usual!
I hear you, but I feel if you’re using a really rich chicken stock, toasting the rice is a negligible step.
In Vietnamese cooking, when we make congee, we toast the rice as well. Texture and consistency is completely different
you could still toast the rice then cook it sous vide i would imagine
@UA-cam Account how was that complicated? You literally just need to throw some stuff in the bag, leave it there and take it out whenever and mixes some stuff with it. It's the easiest thing ever
I've seen Italian and French Michelin-starred chefs "toast" the rice before-hand, not so much for "nutty flavor" as we hear so much about, because there's no color change; however it seems more intentionally to dry the rice (specifically too if you're pre-rinsing the rice) in an effort to change the structure of the grain to more readily soak up/infuse more of the flavor or seasoning of the other ingredients, fats, liquids it will be cooked with/in... for me it's been one of those little but big tips for elevating a dish, as well as discovering that seeing what chefs do compared to what they say they do is often the real education - imho :)
Great to see Nick so confident and relaxed on-camera!!
98 degrees and One Direction. This is the boy band edition of Chef Steps. 😆
🤣
I feel like I'm watching Grant 2.0... hahaha. I guess that's what happens when you work with someone for a long time.
3:1 ratio water to rice and a 3:1 ratio butter to risotto 7:18
Yeah no wonder it’s creamy
That was gorgeous
Wow, he totally changed the way he speaks. Now he speaks exactly like Grant does.
Nick did a great job and pulls a vibe just like Grant! I've been making risotto for many years and switched to this version when ChefSteps first came out with it - never turned back. So versatile and easy to take in many directions. Outstanding as always!
So I haven't made a ton of risotto, but I'm usually done in 20 or 25 minutes. It seems like the chef steps version takes longer. What's your experience with time and how much you get done?
@@tyghr it’s pretty fast and you don’t have to stand there and stir the entire time. This gives you the opportunity to prepare other complimentary ingredients or proteins to go with it.
You can tell he hangs out with Grant a lot by the way he talks
Hi Chef thanks for the video. Can be possible to pre-cook the rice using sous vide and then finish it off later by warming it up again?
i love watching the evolution and versatility of souvide. like wtf, tradition can meet a brave new world like a kid a grows in it: adapt and improvise😃
Just bought a Joule and love it! Would love to visit your kitchen!
Amazzete
Creative interpretation. I like the idea AND I haven't made enough the "traditional" way to experiment yet.
Aw his lil mannerisms are just like Grant, so endearing
Pressure cooker risotto all the way
azzuuuu... never seen that before ...cool... i wanna try this method with a rice pudding...thx
Mmm sunchoke with bacon mushrooms and goat cheese risotto....
I love the fact that it's unapologetically non-traditional
This technique brings me back to my signature oven baked risotto. Ratios are slightly different but ultimately, bosh it all into deep saucepan, 180°C, 45 mins.
I'll keep the egg idea, good one.
Great cover where can I purchase one over the joule
Could this be used to prep and freeze? That would make it way worth it.
Top 5 food shows on UA-cam...You 5 Guys.
Like a buttery, cheesy sous vide tamago kake gohan. I could be on board for that...
As the jazz singers say, it ain't what you do it's the way that you do it... That lemon scallop risotto looked awesome. What or how do you make that salad/garnish on top? I looked cool.
It is like watching Grant with your phrases and mannerisms
Where can I find the glass pot, please?
😋🧐🤗
Looks really delicious 😍
greetings 👋
“Your scientists were so preoccupied with whether they could, they didn't stop to think if they should.”
he looks like a meet the robbinson kid
That looks like it will be so creamy and delicious…
But one thing I love about traditional risotto is that it can be super creamy without all that fat, just by keeping it moving in the pan…not dissing your work, it’s a lovely video and like I said, it will taste fab, just keeping in mind my cardiovascular issues
As an Asian I'm happy when you washed Italian's rice
Nicholas is totally channeling Grant! LOL
i have made this multiple times and it comes out great every time.
Do you still get an al dente bite?
@@shotarodeniet3301 needs like 4 less minutes to be perfect but yes I still do
Man this gets me excited about experimenting with new flavor approaches. Now that I don't have to spend half my life stirring *in only 1 direction nonetheless
What brand freezer bags are you using? From my previous experience, Ziploc, Glad and Waitrose brand bags fail at the seams once you start cooking over 70 degrees celsius. Although i was cooking for over an hour so i’m not sure if time plays into it.
ziploc heavy duty generally works well, but you're probably at the temp level where things fail; good alternatives for higher temps are silicone zipper bags like Stasher, or vac seal bags which have heavier duty seams (foodsaver is generally cheap when on sale at warehouse stores, I personally use Vollrath)
my ziplocks can go up to 90c as described by the manufacturer
Joule in Europe please.
just get an anova mini
@@CAIDMASTEROFPYRO you mean the nano? It’s not as nice as the Joule.
@@michaelkukula5926 probably mean the nano haven't looked at them for a while
@@CAIDMASTEROFPYRO gave up and finally got the Nano
seems like it would stress out the sous vide quite a bunch. for 98C you might as well use a bain marie. I'm going to test this assumption tomorrow
My thoughts the same, let us know how it went.
@UA-cam Account One real benefit is not spending 15 minutes of my day stirring.
@@AlexanderGee i just toss in bunch of hot liquid and it still came out of fine tbh. Just stir once all liquid is gone
@ benefits: its really hands off, you can spend the 30 minutes it's cooking making the wine reduction and cooking any inclusions for the risotto. The base recipe suggested ended up being basically unsweetened rice pudding, but I think with the wine reduction and some inclusions it would be a really good rich side for meat
Stress the Sous Vide? Hope mine doesn’t get PTSD
Great work ... next ... Paella
Where do I get the see through pot?
Haha unorthodox indeed. Still love pressure cooker risotto method. I'll give this a try sometime though
My SV only goes up to 92’C :-( will this work ?
Yeah, I'd eat that
I would say, closer to 2-2.5 times in water, less butter, and a bouillon cube.
Since water should naturally keep at 100°C, temperature control shouldn't be necessary if you let it barely simmer, so either go for a jar, some kind of bain-marie set-up or a rice cooker instead.
Even as a French person, I have to admit that this may have been too much butter too, a third or fifth of that would already give a very creamy result with normal Risotto without the egg, and without looking like an oily island
I made this and yeah, it was entirely too much butter. Didn’t ruin the dish by any means but I’m probably gonna use one (or zero) egg yolks, and maybe 2/3 the butter when I make it again
I’ll stick to the traditional method but to be fair it looks pretty good :)
with all respect to your innovative work, this just takes away all of the pleasure from cooking for me
What temperture?
is there anything chefsteps won't sous vide?!
Cats.
@2:05 Grant's whistling habit rubbin off on you there Nick
07:20 i guess im doing risotto wrong if it needs that much butter.
What about the white wine and onions ?
👍👍👍💜💜💜
You say weeknight, like normal people use this much butter on a normal week day 😂
At the end showed almost everything but the damn risotto.
To discover new things you have to experiment, make mistakes many times, this may be one of many mistakes, but it is still a possibility of opening up to the new.
at this point i wouldnt be surprised if you guys made sous vide icecream
ChefSteps already did sous vide ice cream 5 years ago
ua-cam.com/video/3iUIipWlt14/v-deo.html
@@dtape ah of course
ok, i wont lie, im a little put off by the idea of Sous vide risotto because im a bit classic on it. but at the same time. the plating of the scallop risotto just bought me off enough to give it a shot lol
"perfect for an overcast day in seattle washington"
ok so every day?
Interesting. I think I’m more interested in the potential for meal prep though. Can you get to the stage where you add liquid to a vac bag, seal, freeze, then reheat sous vide later? That would make it very convenient. Frozen cooked risotto always comes out a bit grim when reheated.
not really as that would soak the rice id imagine
Probably would work, give it a shot
It's different seeing Nick have a more laxed attitude
Please show us how to make lemonade using sous vide!
Is every employee at ChefSteps required to talk like Grant?
Love the risotto traditionalists out here acting like Chefsteps took away the old methods of cooking, do you guys grind your own beef every time too? They even say in the video that it's nowhere near traditional. Don't like the sous vide method? Don't do it, easy as that.
Sous vide is fantastic. It's just not necessary or beneficial for risotto.
Thing is, it’s not even non-traditional, it’s outright wrong.
You can’t call risotto a boiled rice with a ton of Parmesan and 2 tons of butter.
It’s boiled rice with Parmesan and butter.
The term stands for the way of cooking, risottare means cooking something in little liquid, stirring constantly and adding liquid little by little to bring out the starch.
The creaminess in proper risotto is obtained by pulling the starch out of the rice with the cooking method, and in proper risotto you only need a table spoon of Parmesan and butter.
And all the Parmesan they used is split, since it can’t go above 70 degrees Celsius.
It’s not declining an old recipe, it’s just pretending they’re serving fried eggs cooked with joule.
@@federicotrivellone6543 I agree with you only I like a lot more than one tablespoon of parmesan.
@@HM13895 that’s up to you I guess, and it depends on what you’re completing the recipe with; for example, in a shellfish and cherry tomatoes risotto I’d avoid the Parmesan, while I’d put a little extra in a porcini mushrooms version.
The quantity depends on your taste and depends on how aged the Parmesan is.
But I’m sure you’d agree with me on the butter quantity 😂
It is not about being a traditionalist. It is about this thing not being a risotto.
I have worked in 3 michelin starred restaus where technology, ideas, break-through thinking will take you to another level, but this mate, aint one.
My understanding of why you must always stir in the same direction is to maintain the starch chains which provide the creamy-ness and smooth thickness. Stirring in opposite directions breaks the bonds between those chains and makes mush.
I love the channel and the contents but i think America is still far from Italy and risotto. So far i'd say.
Every time he says ree-sow-toe an Italian person vomits in their own mouth without knowing why.
🤪😜❤❤❤🇵🇰
Me: **worries you didn’t season the risotto
Also me: no, no, nm I checked the comments
Have to admit: I love the fact there's no wine called for in this risotto's base recipe
Waiting for the pitchforks re: risotto authenticity 🍿🍿🍿
hm did that 3 to 1 in weight, came out like water
No wine? I'll whine about that.
sure, and lets just finish it with ...........2 sticks of butter. good god.
Why does this guy talk like Grant now
You stir sushi rice only one direction too.
Science n smart n simplified cooking I thought but why would u not publish volumes of water Vs rice once u decided to weigh them?
What about the plastic leaching from the bag into the food?
A little micro plastic never disrupted anyone’s endocrine system.
Hope you didn't break my Joule following your recipe. Poor little guy stressed for an hour + trying to make the 208.4F (98C). This was my second cook with the Joule, previously used Instant Pot to Sous Vide with success. After canceling high altitude restriction I used Joule's magnetic feature in the Instant Pot stainless steel pot with approx. 3 1/2 quarts of water. The temp/time were manually entered under "other" category. The water temperature steadily rose to 190F and then struggled and teetered back an forth to 200F, never made it to 201F or the recipe specified 208F. With Arborio/water Zip Lock bag in the pot the water level was above flow, circulation was good. Please advise if my Joule needs to be replaced.
Is a Ziploc bag meant to go in water that hot? It's one thing to sous vide at 120, 150, 170 Fahrenheit. It's another to hit 210....water that's to hot too put your hand in....at that point I don't love putting soft plastics in there. Gotta leach into the food.
Does everything have to be sous vide? I mean really, making creamy arborio rice just takes some heated up stock or water, and a stove, and some time. Literally the same time it takes in sous vide, it takes on the stove the regular way.
I love sous vide but when someone says do it at 98 degrees it seems like a pointless exercise
Isn't the creaminess of the risotto created by the stirring, making the grains grind against one another? I think that's what I read in Molecular Gastronomy, years ago. You can stir only at the end, but you do need the stirring. Washing the rice and only mixing it up once will never have that same effect. But yes, you can add 1 kg of butter and totally mask it...
exactly
Did you actually watch the video?
That’s a porridge, not a risotto. Please
I think if you invest in having a sous vide machine you should have the correct bag for sous vide , cooking in Ziploc bags 😒. Definitely have stock instead of water is a must. I would have sauteed some onions add them to the bag so it will bring an extra flavor
But why sous vide which needs extra equipment? Why not just put the bag in boiling water? That's just 2 degrees more and since water can't get hotter than 100 degrees, temperature should be constant. Cooking a steak sous vide at like a constant 55 degrees, I can see how that would be impossible. But do the 2 degrees for rice really matter? Rice cookers cook at 100 degrees, rice comes out fine.
That's not too much butter? I don't use that much butter... well, for anything, really...
Ditch the sous vide and just do it over medium-low heat in a dutch oven with tight fitting lid... keeping the 3:1 ratio.
A vigorous stir at the end. I would defy anyone to tell the difference between this method and the more traditional method.
(I think the egg yolk is not innovative, it's just over-kill).
Over the years my cuisine got better and better thanks to you and your advice and tecniques and, I am surely going to try it, nevertheless I am a bit puzzled. Usually you cook italian dishes in a perfect way, exactly as an italian would do, but this? There is a huge quantity of parmigiano, definetly too much. Egg Yolk? There's no risotto recipe I know with eggs, and of course not the base recipe. The look of so called risotto has nothing, but really nothing, to do with risotto. 30 minutes, even at 98 Celsius, is double the required time: don't you get a sticky mess?
Please excuse me if I have been too direct and over critic, but italians are really serious about thei traditional recipes... 😂😂
Love.
Marco 😍
"Hey ever watched Chef Steps? It's kinda like Bon Appetit but not and it shows"
I can normally applaude y'all for the unique application of sous vide to otherwise complicated or finnicky processes, but this is a total abomination and I cannot support this (I'm actually trying to take the mickey, here. I love you guys. ;)). But isn't the joy of making risotti the process itself? The stirring, the care? Lol.
NICKY G????????????
Two minutes in, already 11 likes on a nearly 9 minute video. Lol
Nessuno:
Assolutamente nessuno:
Americani che vogliono fare i “risotti”:
Peggio, questi so americani mannaggiaddiopadre
Oi, leave us out of it!
Federico Trivellone sorry for the english people.
Il bello è che a questi matti gli viene pure il dubbio se tostare o meno il riso ahahahahahah
Oh the most important thing: cheese at 98 °C split after 2 minutes, more or less, and the process is not reversible even if you use cement to incorporate the butter. The fat we see in the risotto at the beginning seems like olive oil, actually is the splitted cheese fat. Nice job.
I feel like trying this out with an instant pot instead of sous vide would be better, at least for marketability bc waaay more people have an instant pot than sous vide
Instant pots can sous vide now, so it's not even really an argument. A circulator like joule or an anova will be able to scale beyond the 6-8 quarts of the pot though.
Pressure cooker risotto takes six minutes! No stirring, quick and effortless.
And you end up with a lovely dish of fresh wallpaper!
For God’s sake do not make risotto if you can’t
@@federicotrivellone6543 You obviously never had it. It's okay. Better than the authentic.
No. There's nothing inherently wrong with it, but it's trying to solve a problem that doesn't exist. Good risotto is simple, fast, and easy to make on the stove. Plus, you didn't add wine, sautéed shallots, etc. The only thing that this could be good for is if you make a lot of raw batches, put them in the freezer, then simply boil the bag (no need for a circulator if you're just cooking it at 98ºC) while you shower after a too-hard day of work.
DISLIKE BUTTON No measurements and weights, what's wrong with you. Going back to watching Guga
ChefSteps? More like SousVideSteps.
Why??? 😢