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Recipe of: © Monsieur Cuisine

Sous-vide porcini mushroom risotto with Parmesan crisps

MC connect
4 portions
Medium
Ready in: 1:53 h
Preparation time: 30 min.
Created on: 16.07.2019
Last changes: 19.06.2020
  • 120 g Parmesan (32% fat)
  • 300 g porcini mushrooms
  • 2 sprigs of thyme
  • 2 shallots (50 g)
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 160 g risotto rice (cooking time: 18–20 minutes)
  • 50 ml white wine at room temperature
  • 400 ml hot vegetable stock
  • 2 bay leaves
  • 30 g butter
  • 1 tbsp vegetable oil
  • salt and pepper to taste

PLUS:

  • ring-shaped cutter (4 cm diameter)
  • vacuum food sealer
  • 2 sous vide bags

Nutrients

Per portion:

  • calorific value
    1918 kj / 458 kcal
  • protein: 18 g
  • carbohydrates: 34 g
  • fat: 27 g
Instruction
Preparation time
30 min.
Ready in
1:53 h
  1. Pre-heat the oven to 180 °C.
  2. Cut off the Parmesan rind, cut the cheese into quarters, put it into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 8. Decant and wipe out the blender jug. Set 40 g of the Parmesan to one side for later.
  3. Place a ring-shaped cutter on a baking sheet lined with greaseproof paper and put a quarter of the Parmesan into it. Then smooth it out and make 3 more Parmesan crisps with the rest of the Parmesan.
  4. Put the baking sheet with the Parmesan crisps in the oven for 2 minutes, so that the Parmesan melts. Take them out of the oven and leave them to cool.
  5. Clean the porcini and cut them into bite-sized pieces. Wash the thyme and shake it dry.
  6. Peel the shallots and garlic and put them into the blender jug. With the measuring beaker in place, chop with the turbo button/3 seconds. Use the spatula to scrape down the inside of the blender jug.
  7. Add the olive oil and, the measuring beaker not inserted, sauté with the roast button/3 minutes/120 °C. Add the risotto rice and 100 g porcini and, the measuring beaker not inserted, sauté with the roast button/1 minute/120 °C.
  8. Then deglaze with the room-temperature white wine and the hot vegetable stock, add the sprigs of thyme and bay leaves and, the measuring beaker not inserted, cook with the reverse button/5 minutes/speed setting 1/95 °C. Remove the lid of the blender jug and leave to cool for 10 minutes. Decant the contents of the blender jug into a vacuum bag and vacuum seal. Alternatively, transfer the contents of the blender jug to freezer bags. Place the freezer bags in water with their openings pointing upwards and press the air out of them completely, then seal them tight with clips. Rinse out the blender jug.
  9. Insert the cooking pot into the blender jug and full the blender jug with hot tap water up to just below the edge of the cooking pot. Put the lid on the blender jug and, with the measuring beaker in place, heat for 20 minutes/speed setting 1/85 °C.
  10. Transfer the vacuum-sealed risotto to the cooking pot and press it gently into the water until it is completely covered with water. If the risotto rice is in freezer bags, place them in the cooking pot so that their openings, closed with the clips, are pointing upwards. If necessary, pour in a little more water, but be careful not to go over the maximum fill level of the blender jug.
  11. With the measuring beaker in place, cook the risotto for 50 minutes/speed setting 1/85 °C.
  12. Take the bag out of the water, empty out the blender jug, and decant the contents of the bag into the blender jug. Remove the sprigs of thyme and bay leaves.
  13. Check whether the risotto is cooked – it should be firm to the bite yet tender. If the risotto is not quite done, continue cooking it, with the measuring beaker in place, with the reverse button/2 minutes/speed setting 1/95 °C. Repeat the process if necessary.
  14. Add the rest of the Parmesan and, with the measuring beaker in place, process with the reverse button/30 seconds/speed setting 3. If necessary, add a little more hot vegetable stock – the risotto should have a creamy consistency.
  15. Heat up the butter and vegetable oil in a frying pan and sauté the remaining porcini. Season with salt and pepper.
  16. Arrange the risotto in deep-rimmed plates. Lay the porcini and Parmesan crisps on top and serve immediately.

Finished!

Bon appétit with Monsieur Cuisine

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