… having been secretly impressed cooking chicken and fish in my sous vide over the christmas period i’ve since been trying to think of something clever to create in it which is vegetarian and I simply couldn’t think of anything until I noticed a recipe for risotto on the sous vide supreme website… it’s funny because I keep looking at the machine and thinking to myself that I must use it more but not really knowing what to cook in it when in fact I can cook almost anything in it, I simply have to learn the technique and how to fit it into my lifestyle… I guess what I really need to do is plan a big dinner party and purchase some wonderful steak or venison and really show the machine off to its best. I am still impressed with the results, it’s just bothering to get the machine out and use it that I struggle with.
sous vide fennel risotto
I think the rice was trickier than I initially thought… where usually you can be quite liberal with timings for meat, with the rice I must have left it in for too long or used too much stock as it seemed to have turned to mush… very tasty mush but mush nonetheless. The fennel on the other hand was superb, so perfectly tender with a slight bite and packed with a deeply aniseed flavour, it then only needed mere seconds in my gorgeous new baby blue ProCook griddle pan to give it a little colour and caramelisation and we were good to go. Using a griddle pan is a great and healthy way to add flavour to food without having to use bucket loads of oil or butter, in fact if you use your griddle pan correctly you can get away with a very very light spritz of oil…
90g arborio risotto rice
400ml good quality vegetable stock (i’ve reduced this from the 700ml given in the original recipe
1 glass white wine
1 tablespoon olive oil
salt and pepper
2 fennel bulbs – trimmed cut in half
a little butter
some grated parmesan to taste
fill your sous vide with water and set the temperature to 83C
place the rice, oil, wine and stock into a large sous vide bag and carefully squeeze out as much air as you can, then seal the end. (Don’t use the vacuum when using bags filled with liquid)
place the fennel bulbs into another bag, add the butter, seasoning and fresh herbs and seal using the vacuum sealer
place both the rice and fennel into the sous vide and set the timer for 40 mins – both the rice and the bulbs should be ready at the same time but check on the rice after 30 mins as you want to have a little bite
preheat the griddle pan on a high temp, then remove the fennel bag from the sous vide and empty the entire contents into the pan and saute on both sides for roughly 3 minutes per side
empty the risotto bag into a bowl and add the cheese and stir, then place the fennel on top before serving.
…i’m so in love with my griddle pan that I’ve persuaded the nice chap at ProCook to give me one to give away to one of you lucky people… all you have to do to be in with a chance of wining one is fill in the clever rafflecopter widget below… the competition is open to UK residents only but if you’re outside the UK and have friends or relatives i the UK then you can enter on their behalf… good luck!
a Rafflecopter giveaway//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js
eat and of course, enjoy!