Sous Vide Risotto with Kale Pesto
Sous vide takes much of the work out of cooking risotto—no standing at the stove stirring constantly—leaving you free to ready the rest of the meal. If you prefer a more traditional pesto, omit the kale and use 2 cups basil leaves.
Ingredients:
- 1 cup (7 oz./220 g) Arborio rice
- 3 cups (24 fl. oz./750 ml) chicken or vegetable broth
- Kosher salt and freshly ground pepper
For the pesto:
- 1 cup (1 oz./30 g) coarsely chopped kale leaves
- 1 cup (1 oz./30 g) fresh basil leaves
- 1/4 cup (1 1/2 oz./45 g) pine nuts, toasted
- 1/4 cup (1 oz./30 g) grated Parmesan cheese
- 3/4 cup (6 fl. oz./185 ml) extra-virgin olive oil
- Juice of 1 lemon
- Kosher salt and freshly ground pepper
For garnish:
- 1 cup (6 oz./185 g) cherry tomatoes, halved
- 1/2 lb. (250 g) fresh mozzarella cheese, sliced
- Fresh basil leaves
Directions:
Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 185°F (85°C).
Place the rice, broth, 1 tsp. salt and 1/2 tsp. pepper in a large sealable plastic freezer bag. Seal the bag closed except for a small opening at one corner. Holding the bag near the opening, slowly lower it into the water, leaving only the seal exposed. The pressure created by the water will force out the air, creating a substantial vacuum. Seal the opening securely closed. (Be sure you use a locktop bag, not one with a sliding closure, which does not allow a complete seal.)
When the water reaches 185°F, lower the bag into the water bath and clip the top of the bag to the side of the water basin. Cook for 1 hour. Most of the liquid will be absorbed.
While the rice cooks, make the pesto. In a blender or small food processor, combine the kale, basil, pine nuts, Parmesan, olive oil and lemon juice and process until almost smooth. Season to taste with salt and pepper.
When the rice is ready, remove the bag from the water bath and empty the contents into a bowl. Stir in the pesto and season to taste with salt and pepper.
Transfer the risotto to individual shallow bowls and garnish with the tomatoes, mozzarella and basil. Serve immediately. Serves 4.
Adapted from Williams Sonoma The Sous Vide Cookbook (Weldon Owen 2017)
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